Beth's Healthy Shrimp Tacos | ENTERTAINING WITH BETH

shrimp

🥗Healthier: chicken breast

💰Cheaper: firm tofu

Tofu provides a plant-based option that is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt is lower in calories and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber.

avocado

🥗Healthier: mashed peas

💰Cheaper: avocado spread

Mashed peas provide a similar texture at a lower cost.

In a large bowl, combine 2 tablespoons of olive oil, the zest of one lime, 1 minced garlic clove, salt, freshly cracked pepper, and red pepper flakes.

Add the cleaned and shelled shrimp to the marinade and toss well. Set aside for about 15 minutes.

In a blender, combine 1 cup of nonfat sour cream, 1/2 cup of roasted red peppers, the juice of the zested lime, 1 minced garlic clove, 1/2 teaspoon of cumin, 3 tablespoons of fresh cilantro, a little salt and pepper, and 2 teaspoons of water. Blend until smooth.

Transfer the marinated shrimp to a cookie sheet in a single layer and roast in a preheated oven at 400°F for 3 minutes on each side until they are pink and opaque.

Cut a head of green cabbage in half and slice one half into thin ribbons to yield about 1.5 cups.

Slice the avocado in half, remove the pit, peel it, and cut it into even diced chunks.

To warm the corn tortillas, stack them in a paper towel, wrap them up, and microwave for about 10 to 15 seconds until soft.

On a plate, take two warm tortillas and top them with shredded cabbage, roasted shrimp, diced avocado, and the roasted red pepper sauce. Finish with chopped cilantro and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens