Shrimp Tacos w/Creamy Lime Guacamole & Red Cabbage Slaw

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Shrimp Tacos w/Creamy Lime Guacamole & Red Cabbage Slaw

I love tacos, who doesn’t? They are easy to prepare, versatile, kid friendly, and delicious. Tacos contain mainly very healthy ingredients. They are made mainly with fresh vegetables and your ingredient options are limitless. You may use a combo of veggie and meat, veggie and fish or all veggie. Talk about a great buffet style meal for parties! Everyone creates their own meal! This recipe uses shrimp but you may substitute with fish, chicken or beef.
Today I was craving some shrimp tacos. Nothing better than home-made tacos since I know exactly what my ingredients are. I used all organic, colorful vegetables and some large shrimp. They are packed with flavor and low in calories.
Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, magnesium, and potassium. They also provide lutein, beta-carotene and omega-3 fatty acids. Lutein and beta-carotene are essential nutrients for optimal eye health and the omega-3 are heart healthy nutrients. Avocados contain fat, but the healthy fat. Eating healthy fats supports skin health, enhances the absorption of fat-soluble vitamins, minerals, and other nutrients, and may even help boost the immune system. Avocados contain 25 milligrams per ounce of a natural plant sterol called beta-sitosterol. Regular consumption of beta-sitosterol and other plant sterols has been seen to help maintain healthy cholesterol levels. Basically avocados are great for heart health and for pregnant women. So don’t shy away unless you need to avoid any vitamin K if you are on blood thinner medication. Remember, taco ingredients are endless. It’s your meal, your choice. Always consult with your health care consultant for any recommendations and advise.
Now shrimp is one of y favorite type of protein to eat. It is not only delicious but low in calories. Season it according to your taste and in less than 10 minutes you have a delicious meal. Less than takeout. Shrimp contain vitamin B12 and selenium. (great for brain health) In addition, they provide a fair amount of vitamin A, vitamin E, (for skin and eye health)vitamin B6, iron, magnesium, sodium (salt), zinc and copper. Surprisingly, they also contain some vitamin C. (skin health and immune system)
Okay, so how ever you like your taco, anyway if fine. But I hope you try this recipe and provide your feedback. But as always, Enjoy!
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Medium bowl
  • food processor (optional)
  • grill or skillet
  • Tongs
  • plastic wrap
  • tent of tin foil

Ingredients
  

  • 2 Hass avocados avocados halved, pitted, peeled, cubed
  • 1/4 cup Greek yogurt
  • 1 small jalapeño seeded and thinly sliced
  • 2 tablespoons red onion minced
  • 2 tablespoons cilantro chopped
  • 3 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 2 cups red cabbage shredded
  • 2 tablespoons olive oil plus more for brushing
  • 2 pounds large shrimp peeled, cleaned and deveined
  • 8 7-inch corn tortillas warmed
  • 2 medium tomatoes thinly sliced
  • 4 lime wedges for serving

Instructions
 

  • In a medium bowl, mash the avocados. Add in the Greek yogurt, jalapeño, red onion, cilantro and 1 1/2 tablespoons of the lime juice and mix to combine. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole. You may also prepare the lime guacamole in a food processor. Set aside.
  • In another bowl, toss the cabbage with the 2 tablespoons of olive oil and 1 1/2 tablespoons of lime juice. Season with salt and pepper. Set aside.
  • Rinse and paper towel dry the shrimp. Brush with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 3 minutes on each side. Transfer the shrimp to a platter.
  • If you have a gas stove, warm each tortilla directly over the open flame set on low. Watch as to not burn. Use tongs to flip to other side and to remove. Or, warm the tortilla in a hot skillet about 2-3 minutes each side. Place each warmed tortilla under a tent of tin foil or place in a warm oven.
  • To assemble each taco, spread a dollop of guacamole on a tortilla. Top with several pieces of shrimp, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg
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Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

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