I have so many ‘before’ and ‘afters’ to share with you! Here’s the improvement on my Shrimp Tacos.
I hope your eyes are telling you how amazing these Shrimp Taco would taste. They’re not lying. This is officially one of my favorite, whip up in 20 minutes dinner. I also just recently discovered Tortilla Land has all natural corn tortillas! Using raw tortillas make a HUGE difference. Don’t believe me? Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.
- 1/2 cup plain yogurt
- 2 Tbs snipped and finely chopped cilantro
- 1 Tbs olive oil
- 14 oz peeled raw shrimp, rinsed and dried
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 tsp minced garlic
- 8 6-inch corn tortillas
- 2 cups shredded lettuce or chopped cabbage
- 1 cup tomatoes, diced
In small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use.
In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat.
Meanwhile, warm corn tortillas.
Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy!
Recipe slightly altered from AHA Healthy Family Meals.
Want another quick and healthy dinner? Try my Turkey and Black Bean Baked Burritos.