This recipe was a hit in our house! I adapted this from Pinch Of Yum. These are so easy to make too! I prepped everything on the weekend and then just cooked the shrimp each day. Took about 10 minutes to throw together each day!
1/4 cup olive oil
1/4 cup water
1/2 cup green onions, chopped
1/3 cup cilantro
2 cloves garlic
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup plain greek yogurt
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 teaspoon salt
1 pound shrimp, peeled, deveined, tails removed, pat dry
ADDITIONAL FOR TACOS:
4 cups shredded cabbage (I use a red/green cabbage mix)
Cotija cheese (found with the refrigerated salsa usually!)
8 corn tortillas (I sprayed lightly with cooking spray and toasted them on my gas stove to get them a little charred!)
In a blender, blend together all of the sauce ingredients and set aside.
In a bowl, add shrimp and all the shrimp ingredients. Mix together until shrimp are coated.
Heat large skillet over medium high heat. Spray with cooking spray or light drizzle of oil. Add shrimp to skillet and saute for 5-8 minutes, flipping halfway through. Set shrimp aside.
Take the sauce mixture and toss with the cabbage.
To assemble: take each tortilla and add 1 tablespoon of smashed avocado, then cabbage mixture, then shrimp and top with cotija cheese and a little extra sauce!
PORTION FIX EQUIVALENT: 2 tortillas, 10 shrimp, 2 tablespoons of avocado, 3 tablespoons cotija cheese, 1 cup of slaw is equal to 1 yellow, 1 red, 1 green, 1 orange and 1 blue!