Spiced Shrimp Tacos


  • 1 pound large shrimp, peeled, deveined
  • 1 ½ tablespoon olive oil, divided
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt, divided
  • 6-8 corn tortillas
  • 1 cup plain non-fat Greek yogurt
  • 1 clove garlic
  • ½ small jalapeño
  • 1 medium avocado
  • 1 lime
  • 2 cups shredded cabbage


  1. Rinse and pat the shrimp dry. Mix together shrimp, ½ tablespoon olive oil, chili powder, garlic powder, cumin, and salt. Let sit.
  2. In a blender or food processor, blend together the yogurt, ½ tablespoon olive oil, garlic clove, jalapeño, avocado, salt, and zest and juice from the lime.
  3. Place the cabbage in a bowl and toss with ½ cup sauce. Reserve the rest of the sauce for serving.
  4. In a large nonstick skillet, heat the remaining ½ teaspoon olive oil over medium-high heat. Add the shrimp and saute until the shrimp is cooked through, about 4 minutes. Transfer to a plate.
  5. Warm the tortillas and assemble the tacos. Fill the tortillas with shrimp. Top with cabbage mixture, extra cabbage, and a squeeze of lime juice.

Note: For shrimp tacos using frozen shrimp, you can thaw the shrimp in your refrigerator overnight, or if you forget, you can quickly thaw them too. Place the shrimp in a mesh colander then submerge the colander in cool water for 15-ish minutes. Do not use hot water.

Nutrition information

Serving size: 2 tacos

    Calories: 350

    Carbohydrates: 28 g

    Fat: 13 g

    Protein: 32 g

    Sodium: 645 mg