When possible, I like to consume local seafood for various reasons (the freshness, the ethics behind it, etc.). So when I found these beauties on sale at The Fresh Market, I knew I had to make something special.
Because I made jalapeno cheddar grits on Sunday
and since I’m watching my simple carb intake, my revered shrimp and grits dish was out of the equation.
So I decided to take a different Southern twist with the shrimp and make comfort Mexican food. #yesplease
Don’t get me wrong. Though these tacos may taste sinful, they can be very healthy. I warmed up 50-calorie tortillas from La Tortilla Factory and used slaw (veggies!) and avocado as fillers. The Monterey jack cheese was extra though. 🙂
The shrimp tacos were elevated to new heights because of this amazing cilantro lime sauce. You cannot skip this part. This former marinade is now a creamy dressing. And it’s so good, you’ll want to put that s*&% on everything.
I loved how these tacos turned out! Do you have a go-to comfort food recipe that has a healthy spin to it? Let me know!
(Makes six tacos)
- 1 pound shrimp, peeled and deveined
- 1 pack of tortillas
- 2 cups pre-made slaw
- 1 avocado
- Juice of ½ a lime
- ½ cup Monterey jack cheese
- ½ packet of taco seasoning (Trader Joe’s has a good version)
Pat the shrimp dry and season with taco seasoning. Heat a nonstick skillet on medium-high heat and sear the shrimp on each side until they turn pink. Cut up the avocado in slices. Once the shrimp is done, sprinkle the juice of half a lime over the shrimp. Warm each tortilla in a skillet (15-20 seconds per side) and add cheese and slaw to the tacos, in addition to the cilantro lime sauce (below).
Cilantro Lime Sauce (adapted from Brunch Time Baker)
- 1 cup cilantro, chopped
- Juice of ½ a lime
- ¼ cup olive oil
- 3 garlic cloves, thinly chopped
- 1 jalapeno thinly sliced (it will be spicy if you leave the seeds in)
- 3-4 tablespoons greek yogurt
- ½ teaspoon salt
- ½ teaspoon pepper
Combine all the ingredients in a blender, except for the greek yogurt, until the texture is mostly smooth. There may be a few jalapeno chunks but make sure that the garlic is fully chopped (this is why it’s important to slice everything very small). Then, pour the mixture into a bowl and add greek yogurt, one tablespoon at a time, until the consistency is creamy. Add more salt at the end, to taste.