Zesty Lime Cilantro Shrimp Tacos
Nutrition per serving
Ingredients
- 600g large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- Zest and juice of 2 limes
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 8 small corn tortillas
- 250g red cabbage, finely shredded
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 120g Greek yogurt
- 1 tbsp lime juice, extra
- 1/2 cup fresh cilantro, chopped (plus leaves to serve)
- Salt and black pepper, to taste
- Lime wedges, to serve
Instructions
Toss the shrimp with 2 tbsp olive oil, the lime zest and juice, garlic, cumin, paprika, chili powder, salt and pepper; marinate 10 minutes while you prep the slaw.
Whisk the Greek yogurt with the extra lime juice, half the cilantro, a pinch of salt and 1 tbsp water into a smooth lime crema.
Toss the cabbage, carrot and red onion with the remaining 1 tbsp olive oil, a squeeze of lime and salt; set aside to soften slightly.
Warm the tortillas in a dry skillet over medium heat, 30 seconds per side, and keep them wrapped in a clean towel.
Sear the shrimp in a hot skillet 2 minutes per side, until pink, curled and lightly charred at the edges.
Build the tacos: slaw first, then shrimp, a drizzle of lime crema, the remaining cilantro and lime wedges on the side.
Taco night, but make it light and bright. Plump shrimp marinate for ten minutes in lime juice, garlic, cumin and smoked paprika, then hit a hot skillet for two minutes a side until pink, curled and kissed with char. They land on warm corn tortillas with a crunchy cabbage-carrot slaw and a cool lime-cilantro crema made from Greek yogurt instead of sour cream. Each taco dinner delivers 32 grams of protein at 360 calories, with 40 grams of carbs, 10 grams of fat and 6 grams of fiber — big flavor, small footprint. The whole thing is naturally gluten-free and lands on the table in 25 minutes. Squeeze extra lime over everything at the table; it is the difference between good tacos and the ones you dream about.
