As I've mentioned before, I do NOT care for Greek yogurt. Not one teeny tiny bit. But every time I've tried it, it was as a straight yogurt. I've never used it in a recipe before, and I almost didn't use it here. I was planning on substituting sour cream, but I figured I'd give it a try just to see what happens...it wasn't bad!
Not gonna lie, it wasn't my favorite, and next time I make this (which there will be a next time because the shrimp was awesome), I'm going to try it with the sour cream. So...just putting that out there. Most people will probably want to stick with the yogurt because it's healthier than sour cream or mayo, but I'm not too concerned about that.
Glad I tried this though...as I said, the shrimp was awesome. And crazy simple. I had no idea that shrimp sauteed in a little oil and sprinkled with salt and pepper would be so tasty, but it was! And I definitely recommend using the cabbage instead of switching to lettuce (as I almost did). The cabbage was really good with the shrimp and the yogurt sauce. This was a definite winner!
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'Shrimp Tacos'
Source: Adapted from Clean And Delicious
Ingredients
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
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
Directions
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 tacos...place a scoop of cabbage on the warmed tortillas then top with shrimp, and cilantro sauce.
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 tacos...place a scoop of cabbage on the warmed tortillas then top with shrimp, and cilantro sauce.
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!
ReplyDeleteThese tacos look perfect! I'm on the same side of the fence as you about Greek yogurt. I just can't get into it =)
ReplyDeleteI love Greek yogurt, but I think I would prefer sour cream in these yummy looking Tacos as well.
ReplyDelete