Here is the recipe:

Grilled Shrimp Soft Tacos

Shrimp:

  • 20 raw large shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried ancho chili pepper powder or cayenne powder
  • 1 tablespoon olive oil
  • 1 Tablespoon fresh squeezed lime
  • Slaw
  • 1/2 bag of broccoli slaw
  • 3-5 oz of plain fat free greek  yogurt
  • ½ freshly squeezed lime
  • Chopped mango to taste – ¼-1/2 mango

Avocado

  • One Avocado peeled & mashed
  • ½ teaspoon garlic salt
  • Squirt of fresh lime juice
  • Stir

Tomato Salsa

  • Fresh or jarred tomato salsa – 1 Tablespoon

Cheese

  • Shredded pepper jack or monteray jack – to taste

Whole Wheat Soft tacos or Corn Tacos

Makes 5-6 tacos

In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely

Cover and refrigerate for 20 minutes to give the flavors a chance to marry.

In a bowl blend broccoli slaw, greek yogurt, lime juice & chopped mango. Refrigerate at least 20 minutes.

Grill shrimp on high for approximately 5 minutes on each side. Make sure the shrimp has curled & no gray flesh is showing. Shrimp should be dark pink. Shrimp can also be cooked in a fry pan for same amount of time.

Turn off grill. Grill Soft Tacos on grill until brown stripes form on both sides or cook in fry pan. Approximately 5 minutes on each side.

 

Fill Tacos: Spread Avocado on bottom. Cut shrimp in half. Put 5-6 shrimp halves in taco. Add tomato salsa. Add Slaw. Add cheese. Fold over and serve.