Spicy Citrus Shrimp Tacos

What you will need:
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 chipotle chile sen adobo
2 Tbsp canola or olive oil
1 tsp honey
1 tsp ground cumin
1 tsp chili powder
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
pinch red pepper flakes
salt and pepper
1 lb shrimp, peeled and deveined
1 cup iceberg lettuce or cabbage, shredded
8 small (6-inch) corn tortillas
1/2 lime, cut into wedges or slices

What you will need:
Southwest Cream Sauce

1/2 cup fat-free Greek yogurt (or sour cream)
1 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
juice of 1 lime
2 Tbsp fresh cilantro, chopped

Steps to yummy goodness:

  1. Prepare grill.
  2. In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.
  3. Meanwhile, whisk together all the ingredients for the southwest cream sauce.
  4. Thread the shirmp onto skewers, and grill 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well.
  5. Remove tails from shrimp, and divide among tortillas. Top with shredded lettuce and cream sauce, with lime wedges.

* Side Note *
Simple, delicious, and very healthy! They also reheated really well for lunch leftovers. Enjoy!

Use 1/8 tsp cayenne if spicy isn’t your thing

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