Shrimp Tacos with Cabbage Slaw | Seafood Recipes

CREATOR

Mexican

6-8 Servings

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