Shrimp Tacos

I’ve seen a recipe for shrimp tacos floating around in a couple of different spots. I made it a few weeks ago and they were so yummy. I decided to make them again and change a few things up. These shrimp tacos have quickly become a family favorite for a fresh summer dinner. They are unbelievably delicious and I can always find great deals on shrimp at Aldi making this an affordable option as well!

First I whipped up this cilantro lime yogurt sauce and let it sit. It’s greek yogurt, cilantro, lime juice, lime zest and salt & pepper and is very similar to the yogurt sauce for my grilled veggie sandwiches.

Next, I seasoned up a pound of raw shrimp with salt, pepper, cumin and cayenne pepper and let it sit for a bit.

While that was sitting, I heated some small corn tortillas on dry skillet, just to brown them a bit.

Finally, I dressed some spinach with olive oil, lime juice, salt and pepper.

Cook the shrimp for about 5 minutes just until cooked through.  Now, just assemble everything and enjoy!

Here is the recipe: (adapted from this one)

Shrimp Tacos

1 lb uncooked, devained shrimp (medium or large)
6 oz. greek yogurt, plain
1/4 cup chopped cilantro
1 cup shredded spinach
1 tsp. cumin
1/4 tsp. cayenne pepper
1 lime
salt and pepper to taste
3 Tbs olive oil
small corn tortillas.

Mix yogurt, juice and zest from lime, cilantro and salt and pepper to taste in a bowl.  Season shrimp with cumin, cayenne and salt and pepper. (cut shrimp in smaller pieces if desired). Heat corn tortillas on dry skillet until slightly browned. Heat 2 Tbs olive oil in skillet on medium heat. Cook shrimp until opaque, about 5 minutes. Don’t over cook or they will be rubbery! Dress spinach in 1 Tbs olive oil, 1 Tbs lime juice and salt and pepper.  Put everything together on tortillas and enjoy!

Have you tried your hand at making shrimp tacos? You’ve gotta try this one!

For more healthy recipes, check out some of my other favorites:

• Parmesan Quinoa Recipe
• Southwest Rice Salad
• Lemon-Dill Tilapia
• Grilled Veggie Sandwich with Yogurt Dill Sauce
• Peanut Butter Pie Smoothie