Grilled Shrimp Tacos with Sweet Slaw
Not your average taco!
Serves: 2 (Serving= 2 tacos with 1 cup slaw)
Ingredients
- 20 de-veined, large raw shrimp (tail off)
- ½ Tablespoon cumin
- 1 Tablespoon chili powder
- ½ Tablespoon garlic powder
- Skewers
- 2 cups bagged shredded cabbage slaw
- 2 Tablespoons fat free French salad dressing (choose gluten free for GF version)
- 2 Tablespoons light sour cream
- 2 teaspoons cilantro, chopped
- 1 teaspoons garlic, minced
- 4 corn tortillas
- Squirt of fresh lime juice
Directions
- Place raw shrimp in a medium bowl. Sprinkle with cumin, chili powder and garlic powder and toss to coat. Place shrimp on skewers that have been soaked in water. Cook on medium-high grill for 2-3 minutes on both sides.
- In a medium bowl, mix together cabbage slaw, French dressing, sour cream, cilantro and garlic. Set aside.
- If using gas stove, place 1 tortilla at a time on the burner and turn on medium heat. Let edges get crispy and just barely charred then flip and repeat. Microwave for 20 seconds if stove top is electric.
- Divide the shrimp evenly among the tortillas, place ½ cup sweet slaw on top and squeeze fresh lime juice.
To make bariatric diet friendly:
Reduce serving size in half.
Bariatric nutrition information (1 taco, makes 2): Calories 153, Total Fat 2g fat, Sat Fat 1g, Sodium 188mg, Total Carbohydrate 16g, Fiber 2.5g, Protein 16g