Wednesday, June 20, 2012

Shrimp Tacos

'Shrimp Tacos'
Source: Adapted from Clean And Delicious


1 lb of frozen shrimp, defrosted, peeled, & deveined
6 oz Greek yogurt
1/4 cup chopped cilantro (or parsley)
2 tablespoons lime juice
1/2 teaspoons cayenne pepper
1/2 a head of cabbage, thinly sliced (about 5 cups)
8 flour tortillas
4 teaspoons extra virgin olive oil
Salt and pepper to taste


1. Mix yogurt, cayenne, lime juice, cilantro (or parsley), & salt in a small bowl, set aside.

2. Heat two teaspoons of olive oil in a medium skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

3. Cut shrimp into thirds to make little bite size pieces. Sauté in remaining two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done (3-5 minutes, or until completely pink).

4. Place tortillas on a microwave safe plate and warm in microwave for 12-18 seconds. Prepare a scoop of cabbage on the warmed tortillas then top with shrimp, and cilantro sauce.


  1. I can't begin to tell you how much I love shrimp tacos and yes, they are so perfect for summer! Your recipe and photos look great! Mouth watering!

  2. These tacos look perfect! I'm on the same side of the fence as you about Greek yogurt. I just can't get into it =)

  3. I love Greek yogurt, but I think I would prefer sour cream in these yummy looking Tacos as well.


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