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Shrimp Tacos

Whether celebrating Lent or looking for a simple, low calorie entrée, these fish tacos will be sure to freshen up your table and your taste buds.

Serves: 3 (Serving= 2 shrimp tacos)

Ingredients

Coleslaw

• 1 ½ cups coleslaw mix
• 1/3 cup diced red onion
• 2 Tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 3 Tablespoons non-fat Greek yogurt
• 1 ½ teaspoons sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
   

Shrimp

• ¾ teaspoon chili powder
• ¾ teaspoon ground cumin
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¼ teaspoon ground black pepper
• Cooking spray
• 1 – 12 ounce bag of tail-off, peeled, deveined cooked shrimp
• 6 corn tortillas

Directions

1. In a large bowl, combine the coleslaw mix, red onion, cilantro, lime juice, non-fat Greek yogurt, sugar, salt, and ground black pepper. Set aside.
2. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, and black pepper. Spray a large skillet with non-stick cooking spray and place over medium heat. Add the shrimp. Add spice mixture to shrimp and stir. Cook for 3-4 minutes, stirring occasionally.
3. Place shrimp into corn tortillas and top with coleslaw mixture.  Garnish with remaining lime juice, cilantro, and non-fat Greek yogurt as desired.