Baja Style Shrimp Tacos with Cabbage Slaw
The key to these scrumptious tacos is the mega-flavorful chipotle sauce, a mix of yogurt, light mayo and chipotle pepper. Pair with griddled shrimp and a nutritious, crunchy slaw on warm corn tortillas for a hearty, healthy meal.
3 Tbsp. nonfat Greek yogurt
⅓ cup light mayonnaise
½ chipotle pepper en adobo, minced into a puree*
1 lb. medium peeled and deveined shrimp
2 limes, divided
¼ tsp. chili powder
½ medium green cabbage, finely shredded
2 medium carrots, coarsely grated
¾ cup roughly chopped fresh cilantro
1 Tbsp. extra-virgin olive oil
8 corn tortillas
Salt and pepper, to taste
1. In a small bowl, whisk together yogurt, mayonnaise and chipotle pepper; set aside. In a medium bowl, toss together shrimp, juice of 1 lime and chili powder; set aside. In a large bowl, combine shredded cabbage, carrots, cilantro and the juice of the remaining lime; toss well. Add salt and pepper, to taste.
2. Heat the olive oil in a large, heavy skillet over medium-high. Lay shrimp in the pan and cook on one side until lightly brown, about 1-2 minutes. Turn shrimp over and cook on second side until done, for about 1-2 additional minutes. The shrimp are cooked thoroughly when pinkish and opaque in color. Warm tortillas, as desired.
3. To assemble, spread a few teaspoons of the chipotle mayo along the center of a warmed corn tortilla. Lay 3 or 4 shrimp across the mayo. Top with a generous spoonful of the cabbage slaw. Serve additional slaw as a side salad. Makes 4 servings (2 tacos each).
Nutrition per serving: 306 calories, 10 g total fat (1.5 g saturated, 4 g monounsaturated, 3.7 g polyunsaturated), 146 mg cholesterol, 987 mg sodium, 35 g carbohydrate, 8 g dietary fiber, 21 g protein
*Chipotle peppers en adobo are sold in small cans in the Mexican food section of most supermarkets. One-half of a minced chipotle pepper measures about half of a tablespoon.
Nutritional Information per Serving
Total Fat: 10