Shrimp Tacos with Chipotle Yogurt Slaw

The weather has been unseasonably warm and sunny, and with that comes the desire to eat fresh food and drink cold beer. After months of eating comfort food, yes it is fantastic but not always great for the waistline, I wanted to make something light and refreshing. Tacos make me think of summer, and shrimp works as a nice alternative for ground beef. The goal was to create layers of flavor so I started with a soft flour tortilla spread with fresh guacamole, topped with spicy shrimp, creamy slaw, fresh chopped cilantro and a squeeze of fresh lime.  It was an explosion of flavor that is light and refreshing and will have you coming back for more.

Guacamole

2 Avocados

1 clove garlic - Chopped

1 Small Tomato - Chopped

2 Tbsp. Cilantro - Chopped

3 Tbsp. Red Onion – Chopped Finely

1 Jalapeno – Diced (remove seeds if you don’t want it spicy)

Juice of ½ Lime

Salt to taste

Smash avocado and add all ingredients, mix. Salt to taste and let rest in refrigerator for at least 20 minutes

Shrimp (1lb)

1 Tbsp. Chili Powder

1 tsp. Paprika

1 dash Cayenne

½ teaspoon salt

Add spices to shrimp and coat. Sautee in pan until pink, about 5-7 minutes

Chipotle Yogurt Slaw

4 Cups Coleslaw Mix

1/4 Red Onion sliced thin

1/4 Cup Cilantro Chopped or torn

1/2 Cup Fat Free Greek Yogurt

1 Tbsp. Mayo

2 Chipotles Chopped

2 tsp. Adobo sauce

Add sliced onion and cilantro to a bowl, add yogurt, mayonnaise, chipotles, adobo, and salt, mix and let rest in refrigerator for 30 minutes.

Flour tortillas

Garnishes

Fresh Chopped Cilantro

Fresh Lime slices

Chopped Tomatoes

Bake tortillas in a 350 degree oven wrapped in a towel with a splash of water for 10-15 minutes

Layer tortilla with guacamole, shrimp, slaw and garnish with cilantro and a squeeze of lime juice