Shrimp Tacos
total time: 30 minutes
servings: 2
EQUIPMENT
Mini food processor
Ingredients
shrimp
1/2 pound large shrimp
1/2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground chipotle chili If you want it less spicy, you could use paprika or smoked paprika
1 teaspoon ground cumin
1/2 teaspoon kosher salt
4 each Mission Carb Balance Soft Taco Flour Tortillas
slaw and dressing
1/2 cup fage 0% greek yogurt
1 tablespoons olive oil
1/2 clove garlic
1/4 small jalapeno seeds and membranes removed
2 tablespoons fresh cilantro leaves
1/2 lime
2 cups slaw mix
rice and beans
1/3 cup jasmine rice
1 cup canned black beans
1 teaspoon ground cumin
1 large pinch kosher salt
1 teaspoon Dried oregano optional
Instructions
In a small pot, pour in 1/2 cup water and add the 1/3 cup jasmine rice. Heat pot on high until boiling. Stir the rice, add the the beans, salt, cumin, and oregano. Turn the heat down to low, stir the pot once more, then cover with the lid. Allow to simmer for 20 minutes.
Rinse and pat the shrimp dry, Then transfer to a large mixing bowl. Pour in 1/2 tablespoon olive oil and add the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Place the bowl in the fridge while you prepare the shrimp taco sauce and slaw.
In a food processor, add the Greek yogurt, olive oil, garlic, jalapeno, cilantro. Using a microplane, zest the lime into the yogurt mix, then squeeze in the juice from the lime. Process until smooth. Season with salt to taste.
Place the slaw mix in a mixing bowl and toss with about 1/2 cup of the sauce (just enough to coat the slaw). Season with salt to taste. Save the rest of the sauce for serving with the tacos.
Place a large nonstick pan on medium high, and add 1/2 tablespoon olive oil. Add the shrimp and cook just until the shrimp is cooked through, about 4 minutes. Transfer the shrimp immediately to a plate.
Warm the tortillas, then fill with shrimp and slaw mix. Serve with remaining sauce on the side.
Nutrition
Serving: 2 tacos | Calories: 625 kcal | Carbohydrates: 54 g
