Shrimp Tacos With Citrus Slaw Recipes

SHRIMP TACOS WITH CREAMY TACO SLAW

Shrimp Tacos with Creamy Taco Slaw image

The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.

Provided by Erin Clarke / Well Plated

Categories Dinner

Time 30m

Number Of Ingredients 16

Ingredients

1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
1 tablespoon extra-virgin olive oil (divided)
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges)
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic (peeled)
1/2 small jalapeno (seeds and membranes removed)
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
2 cups shredded cabbage ( or slaw mix)

Steps:

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW

15-Minute Shrimp Tacos with Spicy Chipotle Slaw image

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound medium (26/30) peeled and deveined shrimp, tails removed
2 teaspoons chili powder
Kosher salt
2 tablespoons canola oil
4 scallions, thinly sliced
One 15-ounce can black beans, drained and rinsed well
1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups)
1 bunch fresh cilantro, leaves and soft stems roughly chopped
Sour cream or Mexican crema, for serving
8 corn tortillas, warmed

Steps:

Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

SKINNY CITRUS SHRIMP TACOS

Skinny Citrus Shrimp Tacos image

Tacos filled with warm citrus shrimp, fresh cucumber salsa and Greek yogurt crema are a smart and delicious skinny indulgence. Pair with a Skinny Cucumber Lime SPAgarita.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1 clove garlic, finely chopped
1 lb uncooked medium shrimp, peeled, deveined
2 plum (Roma) tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons orange juice
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Steps:

In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving (taco only), Sodium 530 mg, Sugar 3 g, TransFat 1 g

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