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Tex-Mex Shrimp Tacos

Tex-Mex Shrimp Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes; Adapted from The Tex-Mex Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary
Light and healthy seafood tacos are so refreshing and fun. Fresh greens and herbs top the delicately spiced shrimp, while the white sauce keeps it all cool.
  • Prep time
    15 min
  • Cook time
    6 min
  • Servings
    8 Servings
  • Serving size
    1 taco
Dinner Lunch Main Dish Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Mexican/Southwestern Seafood
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 150

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 180mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 9g
  • Potassium 170mg
  • Phosphorus 165mg

Choices/Exchanges: 1 Starch, 1 Lean protein, 1 Fat

Dinner Lunch Main Dish Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Mexican/Southwestern Seafood
Ingredients

Ingredients

  • light mayonnaise
    6 tbsp
  • fat-free plain yogurt
    1/4 cup
  • limes (juiced)
    2
  • olive oil
    2 tbsp
  • salt-free cajun seasoning
    1 tbsp
  • garlic (minced)
    3 clove
  • salt
    1/4 tsp
  • shrimp (peeled and deveined)
    32 (about 1 lb)
  • 6-inch corn tortillas (warmed)
    8
  • chopped mixed greens
    2 cup
  • chopped fresh cilantro
    1 tbsp

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Directions

Directions

  1. Preheat the broiler. Set the broiler rack 3–4 inches from the heat.

  2. In a small bowl, stir together the mayonnaise, yogurt, and 1 tbsp lime juice. Set aside.

  3. In a large bowl, whisk together the oil, remaining lime juicee, Creole seasoning, garlic, and salt. Add the shrimp to the mixture, tossing gently until well coated.

  4. Spread the shrimp in a single layer on a large baking sheet. Broil the shrimp for 2–3 minutes. Using tongs, turn over the shrimp. Broil for 2–3 minutes, or until the shrimp turn pink on the outside.

  5. Divide the shrimp equally among the tortillas. Top each with the greens and cilantro. Drizzle with the white sauce.

Reviews

Reviews

Write a Review
  • Recommended

    Amazing! I’m not one to normally comment but this is a definite must try. My husband said you cook even better since you got diabetes. I think I’ll take that as a compliment Seriously though so easy to make and well worth the couple of minutes it takes to prepare. Bon Apatite

  • Recommended

    The shrimp was a little too spicy but it was pretty good. I didn't know could use avocado. I use the little corn tortilla round. It was great. I added a little cumin and chile powder to the yogurt and mayo. Thought that was a nice touch.

  • Recommended

    SO good. So simple light and fresh! I added grated pepper jack and diced tomato. Didn't have tostada shells so I just used taco shells in halves. Served with half an avocado. Fantastic low carb and super filling!