Taco Tuesday or Any Day

“I like food. I like eating. And I don’t want to deprive myself of good food.” ~ Sarah Michelle Gellar


Shrimp it up! Who's ready for #tacotuesday? (1 Green, 1 Yellow, 1/2 Red, 1 Blue) : Yield: 4 servings, 2 tacos each Ingredients: 1½ tsp. olive oil 2 cloves garlic, crushed ¾ tsp. ground cumin, divided use ½ tsp. ground chili powder 1 lb. raw medium shrimp, cleaned, deveined ¼ cup nonfat plain Greek yogurt 1 tsp. finely chopped lime peel 2 Tbsp. fresh lime juice 2 Tbsp. chopped cilantro 8 corn tortillas (or 6-inch whole wheat tortillas), warm 1 cup shredded red and green cabbage 1 medium tomato, chopped 1 medium avocado, sliced Fresh cilantro sprigs (for garnish; optional) Fresh lime wedges (for garnish; optional) Preparation: 1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside. 2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside. 3. Heat medium nonstick skillet over medium-high heat. 4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque. 5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado. 6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

A post shared by The Master's Hammer & Chisel (@thehammerchisel) on

Yield: 4 servings, 2 tacos eachIngredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

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