Everyone loves tacos, but not all of us love the unhealthy grease and excess sodium that usually comes with such a treat.
No more skipping taco Tuesday with these super-nutritious shrimp tacos!
Be sure to pair your tacos with some yummy rice to complete your meal in a filling but not overwhelming way.
Tacos are a summer must-have and swapping out shrimp for your typical greasy beef or even ground turkey will mix things up in a fresh and flavorful way! Since the shrimp in this recipe are cooked with chopped veggies, they soak up some of the flavors which really helps make the flavor pop.
It’s a great way to experiment with shrimp if you haven’t tried many recipes working with it in the past too because it’s hard to mess up and chances are, it’ll taste delicious even if small mistakes are made along the way.
I’m not Gordon Ramsay, but the whole family appreciated this quick and fresh homecooked dinner!
Here’s everything you need to turn ordinary shrimp into a home-cooked five-star meal!
- 12 oz shrimp, tail-off
- 1/2 red onion
- 1/2 cup sweet onion
- 1/2 cup fresh cilantro
- 1 large sweet pepper
- 1 large tomato
- 2 medium avocados
- 2 small heads of romaine
- 1/2 small lime
- 2-3 tbsp. olive oil
- 1/2 cup shredded mozzarella
- 6 whole wheat tortillas
- 2-4 tbsp. taco seasoning
- Salt and pepper for taste
- 1 pkg guacamole seasoning
- Optional: plain greek yogurt/sour cream
- Rinse and chop the red onion, sweet onion, cilantro, pepper, and tomato. Rinse lettuce and cut it into reasonably sized pieces. Set aside 1/2 cup mixed veggies and 1/4 of the cilantro for guacamole. Remove tails from shrimp and rinse.
- In a skillet on medium heat, add olive oil, shrimp, and various chopped veggies. Keep lidded and stir occasionally.
- When the liquid from the veggies starts to fill the bottom of the pan, start adding in taco seasoning. Add more olive oil if the mixture starts to stick or burn, though it shouldn’t be much trouble.
- Continue stirring and add 3/4 of the freshly chopped cilantro. When shrimp is cooked through, turn off the heat and let sit. Once the shrimp are opaque, they are fully cooked and safe to eat!
- Dampen a (clean!) washcloth and wipe down tortillas to restore full flexibility. This will help avoid those annoying tears or rips that occur during the folding or wrapping process. Simply folding shouldn’t result in a tear, though pre-packaged tortillas can get pretty dry!
- Lie tortilla out and add a bed of lettuce for veggies and shrimp to rest on. Add in veggies, then top with cheese, guacamole, or sour cream!
- Halve the avocado, remove the pit, and cut a grid pattern into the remaining meat.
- Mash in a small bowl before adding guacamole seasoning and remaining fresh veggies.
- Squeeze lime and mix.
Not much of a guac guy? No problem! Greek yogurt is a great swap for sour cream that isn’t so unhealthy for you. There’s almost no taste difference between the two once you’ve added it to your meal and I prefer how fresh it tastes on my food.
Just make sure you grab the plain kind because vanilla greek yogurt and tacos don’t go together!
Shrimp tacos are a great way to mix things up on a summer night without putting in a ton of work over a hot stove. Just ten minutes and a one-pan wonder and you’ve got enough food for the whole family!
I fell in love with this recipe and can’t wait to enjoy it again. Don’t take my word for it, try it yourself today!
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