Shrimp Tacos for your weekend

Shrimp Tacos

Whether celebrating Lent or looking for a simple, low calorie entrée, these fish tacos will be sure to freshen up your table and your taste buds.

 

Ingredients

Coleslaw

1 ½ cups coleslaw mix

1/3 cup diced red onion

2 Tablespoons chopped fresh cilantro

1 teaspoon fresh lime juice

3 Tablespoons non-fat Greek yogurt

¾ teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon ground black pepper


 

Shrimp

¾ teaspoon chili powder

¾ teaspoon ground cumin

¾ teaspoon garlic powder

¾ teaspoon onion powder

¼ teaspoon ground black pepper

Cooking spray

1 – 12 ounce bag of tail-off, peeled, deveined cooked shrimp

 

6 corn tortillas

 

Directions

  1. In a large bowl, combine the coleslaw mix, red onion, cilantro, lime juice, non-fat Greek yogurt, sugar, salt, and ground black pepper. Set aside.
  2. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, and black pepper. Spray a large skillet with non-stick cooking spray and place over medium heat. Add the shrimp. Add spice mixture to shrimp and stir. Cook for 3-4 minutes, stirring occasionally.
  3. Place shrimp into corn tortillas and top with coleslaw mixture.  Garnish with remaining lime juice, cilantro, and non-fat Greek yogurt as desired.

 

Serves 3

 

Nutrition Information

Per 2 Shrimp Tacos

Calories: 239

Total Fat: 2 g

    Saturated Fat: 0 g

Sodium: 491 mg

Total Carbohydrate: 30 g

    Dietary Fiber: 6 g

    Sugars:  8 g

Protein: 27 g

 

WYZZ Good Day Central Illinois

Ashley Simper, MS, RD, LDN

Community/Outpatient Dietitian

OSF Saint Francis Medical Center

Central Illinois Academy of Nutrition and Dietetics Media Spokesperson

Kaela Giles, OSF Saint Francis Medical Center Dietetic Intern

 


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