Let’s get excited because today we are making the most perfect warm weather dish, Healthy shrimp tacos with a little KICK. Just picture making these zesty shrimp tacos on warm tortillas for your family or friends. They can be prepared in a matter of minutes and are delicious.

When shopping for your ingredients make sure to find the best freshest ones possible. Here’s a tip when buying seafood, give it the smell test and it shouldn’t smell fishy at all. You can also give it rise under cold water before cooking it too.

A healthy lifestyle takes effort but always worth it. I found this amazingly easy recipe that I adjusted a little so it was just right for you. Cooking has really become the most essential part of getting the best physical results.

Taco Slaw


1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil, divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados, cilantro, sour cream (or Greek yogurt), lime wedges
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
1/2 small jalapeno, seeds and membranes removed
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
2 cups shredded cabbage or slaw mix


Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

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