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.
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
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 170mg

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



  • light mayonnaise
    6 tbsp
  • fat-free plain yogurt
    1/4 cup
  • limes (juiced)
  • 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)
  • chopped mixed greens
    2 cup
  • chopped fresh cilantro
    1 tbsp


  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.

  • 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!