Its Taco Tuesday!  This month Recipe Redux wanted us to do a healthy take on a taco.  These sweet scrumptious shrimp tacos are packed with vitamins, minerals, taste and low in calories.  The shrimp provides essential choline, the veggies and fruit provide significant antioxidants. A great combo of sweet and tangy with a balance of protein, healthy fats, and carbohydrates. I  hope you like them as much as my family does!


  • Shrimp:
  • 1 pound of large shrimp (approximately 20, deveined and tails removed)
  • One lime (zest and juice)
  • 1 T chopped cilantro
  • 1 T extra virgin olive oil
  • Garlic powder (onion powder, and cayenne pepper)
  • Two mediums chopped red peppers
  • 1/2 red onion chopped
  • 1 clove minced garlic
  • 1 large tomato chopped
  • 1 cup corn
  • 1/2- teaspoon cumin
  • 1 teaspoon chopped cilantro
  • Salsa:
  • 1 cup chopped pineapple
  • 1 cup chopped peach
  • 1 shallot minced
  • 1/4- cup cilantro chopped
  • 1 avocado cut in small pieces
  • 1 lime tested and juiced
  • 1- tablespoon apple cider vinegar
  • Salt and pepper
  • Cilantro yogurt dressing:
  • 1/2 cup Greek yogurt
  • 1 tsp. extra virgin olive oil
  • 1 tsp. cilantro chopped
  • 1 tsp. lime juice
  • 1/4 tsp. lime zest
  • Corn tortillas
  • Shredded red cabbage
  1. Marinate the shrimp:
  2. Mix the lime juice, zest, extra virgin olive oil and cilantro in a small bowl. Sprinkle the shrimp liberally with garlic powder, onion powder and lightly with cayenne pepper. Pour the lime cilantro mixture over the shrimp and spread out in a single layer; let marinate for 1/2 hour.
  3. Make the veggies:
  4. Sauté the peppers, red onion, garlic, corn, and tomato in a small amount of oil till tender. Add the shrimp, cumin and lime and cook until done (I like when its browned).
  5. Make the salsa:
  6. Mix all salsa ingredients and salt and pepper to taste.
  7. Make the cilantro yogurt:
  8. Mix all ingredients for the yogurt together.
  9. Toast the corn tortillas
  10. Putting it all together:
  11. Place shrimp mixture (3 shrimp) on top of a corn tortilla, top with desired amount of salsa and red cabbage and finish with a dollop of the cilantro yogurt dressing