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Juicy, perfectly grilled shrimp seasoned with a smoky blend of spices, tucked into warm corn tortillas with fresh pico de gallo and a zesty yogurt crema. A light, healthy, and incredibly flavorful meal ready in under 30 minutes.
For 4 servings
Prepare the pico de gallo
Make the yogurt crema
Season and grill the shrimp
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Juicy, perfectly grilled shrimp seasoned with a smoky blend of spices, tucked into warm corn tortillas with fresh pico de gallo and a zesty yogurt crema. A light, healthy, and incredibly flavorful meal ready in under 30 minutes.
This tex_mex recipe takes 25 minutes to prepare and yields 4 servings. At 332.31 calories per serving with 24.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the tortillas
Assemble and serve the tacos
Add 1/4 teaspoon of cayenne pepper to the shrimp marinade and include a finely diced jalapeño in the pico de gallo.
Omit the chili powder from the shrimp seasoning and serve the pico de gallo on the side.
This recipe is naturally gluten-free as long as you use 100% corn tortillas. Always check labels to be sure.
Replace the Greek yogurt crema with a ripe, mashed avocado mixed with lime juice and salt.
Shrimp is an excellent source of lean protein, which is essential for muscle repair, immune function, and feeling full.
The fresh pico de gallo and cabbage provide Vitamin C, while shrimp offers important minerals like selenium and iodine.
By grilling the shrimp and using a non-fat yogurt sauce, this recipe is very low in saturated fat, making it a heart-healthy choice.
Yes, this version is very healthy. It's high in lean protein from the shrimp, low in fat as the shrimp is grilled, and full of fresh vegetables. The yogurt crema is a lighter alternative to traditional sour cream-based sauces.
A serving of three tacos has approximately 300-320 calories, making it a great option for a light and satisfying meal.
Absolutely! Flour tortillas work well, but they are generally higher in calories than corn tortillas. Warm them the same way for best results.
Feel free to add sliced avocado, cotija cheese, pickled red onions, or a dash of your favorite hot sauce.
Store all components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and tortillas before assembling.
