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  • Writer's pictureJenn Clayton

Shrimp Tacos

Healthy, easy and DELISH!! These tacos are to die for!!!

Add to a corn or flour tortilla and top with your favorite salsa, guacamole or cheese!

Full recipe in video below!


1 ½ lbs shrimp (uncooked, peeled, deveined, tails removed)

2 teaspoons oil

Juice from 1 lime

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1 clove garlic , minced

For the Sauce:

3/4 cup plain nonfat Greek yogurt

1/8 cup olive oil

1/2 tablespoon white vinegar

1 clove garlic , minced

¼ cup cilantro leaves , loosely packed

1/4 teaspoon onion powder

1/2 teaspoon coarse salt

For Topping:

2 cups finely shredded cabbage , or use bagged broccoli slaw or coleslaw mix

10-12 small corn tortillas or 4 flour tortillas

Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.

  • For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.

  • Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.

  • For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.

  • Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

4 Servings:

3 points (all plans)

234 Calories

*I used a 1 point, 45 calorie tortilla*

Recipe inspiration from

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