Colorful Shrimp Tacos

These simple shrimp tacos are full of flavor and low in fat.  With a few ingredients, these tacos make the perfect lunch or light dinner.  I recently made them for my family at the beach, and they were a huge hit.  The combination between protein, carbs, and veggies leaves you full, but not weighed down (perfect for swimsuit season- YIKES!).  

What You Need:

Shrimp- Peeled and Deveined (amount depends on amount of people)

Olive Oil

Salt & Pepper

Garlic Salt

Red pepper

Cumin

Corn Tortillas

Shredded Cabbage

Avocado 

Greek Yogurt

Fresh Cilantro

Lime

Pickled Jalapenos (really just the juice from the jar)

To Start: Coat the shrimp in a small amount of olive oil.  Sprinkle with salt, pepper, red pepper, garlic salt, and cumin.  The amounts depend on the number of shrimp.  You want to flavor the shrimp without going overboard with the spices.  Next, lay the shrimp in an even layer on a broiling pan.  I like to bake my shrimp this way because it is quick and easy, and leaves the shrimp perfectly cooked.  Bake in the over at 350 degrees until curled and pink.  Be careful not to overcook your shrimp.  They should be firm and tender, but never rubbery.  

For the Sauce: Mix greek yogurt in a small bowl with chopped cilantro.  Add the juice of a lime and salt and pepper to taste.  For extra flavor, I splash in a bit of juice from a jar of pickled jalapenos.

To assemble: Heat up the corn tortillas in either the microwave or oven.  Top with the shrimp, cabbage, sliced avocado, and cilantro sauce.  

Enjoy!