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Juicy, spicy shrimp piled into warm corn tortillas with a crunchy slaw and a creamy chipotle-style sauce. A taste of California street food, ready in under 30 minutes for a perfect weeknight meal.
For 4 servings
Prepare the Cabbage Slaw
Make the Creamy Chili-Lime Sauce
Season and Cook the Shrimp
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Juicy, spicy shrimp piled into warm corn tortillas with a crunchy slaw and a creamy chipotle-style sauce. A taste of California street food, ready in under 30 minutes for a perfect weeknight meal.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 483.32 calories per serving with 32.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the Tortillas
Assemble and Serve
This recipe is naturally gluten-free as it uses corn tortillas. Always check your spice blend labels to ensure they are certified gluten-free.
Replace the Greek yogurt with a cashew-based cream or a dairy-free sour cream alternative. Omit the cotija cheese or use a vegan substitute.
To reduce fat, grill the shrimp instead of pan-searing with oil. Use a non-fat Greek yogurt for the sauce.
Use a pre-shredded cabbage mix (coleslaw mix) to save time on chopping. The recipe is already quite fast, perfect for a weeknight.
Shrimp provides high-quality protein that is essential for muscle repair and building, while being low in fat and calories.
The cabbage slaw is packed with Vitamin C from both the cabbage and lime juice, supporting immune function. It also provides dietary fiber for digestive health.
Avocado is a fantastic source of monounsaturated fats, which are beneficial for heart health and help keep you feeling full and satisfied.
Yes, shrimp tacos can be very healthy. They are a great source of lean protein from shrimp, fiber from cabbage, and healthy fats from avocado. Using Greek yogurt for the sauce and corn tortillas keeps the fat and calorie content reasonable.
A serving of three shrimp tacos as per this recipe contains approximately 450-550 calories, depending on the size of the avocado and amount of cheese used. They are a well-balanced meal.
Absolutely! While corn tortillas are more traditional, small flour tortillas work wonderfully as well. Warm them the same way you would the corn tortillas until soft.
It's best to store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and tortillas, then assemble just before eating to prevent them from getting soggy.