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Shrimp Tacos with Creamy Taco Slaw

Well Plated by Erin
  • 30 minutes
  • Serves 6 to 8


1 lb

large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)

1 tbsp

extra-virgin olive oil, divided

1 tsp

chili powder

1 tsp

ground chipotle chili

1 tsp

ground cumin

1/2 tsp

kosher salt


to 8 corn or flour tortillas

Garnishes: avocados, cilantro, sour cream (or Greek yogurt), lime wedges

1 cup

nonfat plain Greek yogurt

2 tbsp

extra-virgin olive oil

1 clove

garlic, peeled


small jalapeno, seeds and membranes removed

1/4 cup

tightly packed fresh cilantro leaves

1/4 tsp

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

1 person Recommend This Recipe