~Jackie~
“Taco Tuesday” has become a like a holiday at our house. We look forward to it every week and enjoy trying out new recipes. Tacos are traditionally a Mexican dish, but I feel it’s important to mix up the flavors and influences since we eat them every week. Whether it’s Asian, Italian, Mediterranean, or Caribbean, I always like to come up with something new to surprise my fiance with. This particular recipe will always remain a favorite of ours because it has the perfect balance of sweet, spicy, and tart flavors. The tacos are made with healthy ingredients, so you not only feel good about eating them, but they also leave you with a full and satisfied stomach.
I love shrimp and always have a bag of frozen shrimp in my freezer. The “fresh” shrimp in the store is most likely just frozen shrimp that has been thawed, so why not just thaw it yourself and always have some on hand for a quick meal (just make sure to take the shrimp out of the freezer about 24 hours ahead of time so it has a chance to thaw in the fridge). I recommend grilling the shrimp if the weather is nice and you have the option, but sauteing them in a non-stick pan is a great alternative in the winter and leaves you with plump and juicy shrimp (as long as they are not overcooked).
Shrimp are a popular protein to add to any meal because of their low calorie count and high nutritional value. Eating shrimp aid in weight loss, anti-aging properties, cardiovascular disease, bone health, and brain health to name a few. The Asian twist I add to the dish is the sautéed cabbage, which easily wilts down in a pan with some oil and salt and pepper. It might sound like a weird combination but the flavors pair perfectly. The shrimp only take a few minutes to cook and the sauce can be made in the same amount of time or even a day ahead.
Toppings are a must for tacos because it gives everyone the option to customize their meal to their own tastes. I think mango is a perfect sweet flavor to balance the spicy shrimp along with the creamy yogurt sauce and some fresh lime juice. Some other delicious toppings I would recommend are diced red onion, cilantro, jalapeno, or avocado slices/guacamole. Serve with a refreshing jalapeno margarita and enjoy your Taco Tuesday!
- 6 corn tortillas
- 1/2 pound thawed raw shrimp (about 8 per person)
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 head green cabbage, thinly sliced
- 1 tablespoon vegetable or olive oil
- 3/4 cup plain greek yogurt
- 1/2 teaspoon cumin
- 1/2 jalapeno, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped (keep some leftover for toppings)
- 1/2 lime, juiced
- salt & pepper
- red onion
- cilantro
- mango slices
- avocado slices
- fresh lime juice
- salsa
- Marinade the thawed shrimp in cumin, paprika, garlic powder, and salt & pepper in the fridge for 20-30 minutes.
- Make the yogurt sauce by combining the yogurt, 1/2 teaspoon cumin, jalapeño, red onion, cilantro, and lime juice. Refrigerate until serving.
- Saute the cabbage in a tablespoon of vegetable oil over medium heat for 10 minutes and season with salt and pepper.
- While cabbage is cooking, in a separate pan cook the shrimp on medium heat for about 3 minutes on each side or until pink all the way through. Remove from pan and cut into thirds.
- Warm the corn tortillas for a few seconds in the microwave and assemble tacos. Add toppings and enjoy.
- You can grill the shrimp in the summer for a more smoky and charred flavor.
