This recipe uses Greek yogurt, so you can top your tacos with as much slaw as you want, guilt-free. (And don’t forget the avocados. 🎉)
Don’t let the long ingredient list scare you: other than the shrimp, wraps for serving, and vegetables, most of these ingredients are waiting for you in your stocked pantry.
This recipe is also easily adapted for vegetarians by replacing the shrimp with tofu, tempeh, or other vegetables.
Time: 30 minutes
When to eat it: Lunch, dinner, #tacotuesday
Perks: High-protein, healthier swap for traditional slaw, can be made gluten-free
Sh*t You Need:
4 tortillas/wraps of choice**
20 count/1 lb. shrimp, peeled and deveined
1/4 cup fresh cilantro
1 garlic clove
1 jalapeño
2 lime wedges
1 small onion
4 medium tomatoes
1 tsp chipotle/chili powder
2 tsp kosher salt
1 tsp olive oil
1 avocado
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup green onion
1/2 tsp Dijon mustard
1 tbsp honey
1/2 tbsp lemon juice
1/8 tsp celery salt
1 tbsp apple cider vinegar
1/2 cup greek yogurt
**use gluten-free wraps if making these gluten-free
Stovetop
Bowls
Microwave
Mixing utensils
The Recipe:
For the avocado salsa: 1. Finely chop the onion, jalapeño, garlic, tomatoes, and avocado and combine in a large bowl. This salsa will be chunky, if you prefer a more typical salsa texture, toss everything in the food processor until desired constancy has been achieved. 2. Transfer salsa to a separate bowl, squeeze in the juice from the limes and add fresh cilantro. 3. Store in the fridge while you make the rest of the dish. This allows for all the flavors of the salsa to marinate together for a tastier bite. For your healthified coleslaw: 1. In a large bowl, combine the Dijon mustard, honey (will mix better if slightly warmed), lemon juice, celery salt, Apple Cider vinegar, and greek yogurt. 2. Once combined, incorporate carrot and cabbage. 3. Salt and pepper the to taste and then set in the fridge until it is ready to be served. Shrimp taco time: 1. Heat stove top to medium-high heat. 2. In a separate bowl, combine the olive oil, chipotle/chili powder, and salt in a large bowl. 3. Add shrimp to the bowl and coat in the mixture— I personally like to chop down my shrimp into smaller pieces when making tacos so every bite is clean and full of their yummy goodness! The shrimp will also cook faster when cut into smaller chunks. 4. Transfer the shrimp to the stovetop and cook 1 1/2-2 minutes or until the shrimp is translucent in color. 5. Grill or heat tortillas for an added crunch, or you can omit this step if 100% soft tacos are preferred. 6. Take shrimp off the heat and dish onto tortillas. 7. Top your shrimp tacos with the avocado salsa and greek yogurt slaw. ENJOY!
Recipe was contributed by Sydney Mortensen (Kansas Wesleyan University). Check out her for more.
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