Shrimp Tacos with Cilantro Lime Yogurt Slaw and Rainbow Salsa

During quarantine, my family has been finding ways to still have fun and different meals without leaving the house. Sophie decided that we should have taco Tuesdays, so it was a family effort putting together this meal. And by family effort, I meant that my sister made the guacamole and margaritas, and my dad picked the background music playlist. Nonetheless, the meal was fun to make and super delicious!

Don’t be startled by the long ingredient list: just change it around to fit whatever you have, or just make some parts of the meal and pair it with other items! To modify this recipe, you can use store-bought tortillas, swap out the protein, and use different vegetables for the salsa.

Shrimp Tacos with Cilantro Lime Yogurt Slaw
Prep Time: 35 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients
For corn tortillas:

• 2 cups masa harina corn flour
• 1½–2 cups hot water
• ½ tsp kosher salt

For shrimp:

• 1 pound medium or large shrimp, shells removed
• 2 tsp olive oil, more for cooking
• 2 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 2 limes, juiced

For slaw:

• 1-12 oz package broccoli slaw
• 1 cup fat free Greek yogurt
• 2 limes, juiced
• ½ cup cilantro, chopped
• Kosher salt, to taste

For salsa:

• ½ cup black beans, cooked
• ½ cup sweet corn
• ½ cup red onions, diced
• ½ cup tomatoes, diced
• 1/2 cup green peppers, diced
• 1 jalapeño pepper, diced
• ¼ cup cilantro, chopped
• 2 tsp olive oil
• 1 tbsp honey
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• 1-2 limes, juiced
• kosher salt and black pepper, to taste

Directions
For tortillas:

1. In a bowl, mix masa harina and salt.
2. Slowly add hot water and stir in to create a non-sticky dough. Cover bowl with a damp towel and let sit for at least 15 minutes.
3. Work the dough with hands, kneading until pliable and adding more water or masa if needed.
4. Form into 16-18 balls. Meanwhile, heat a large skillet on high heat.
5. Press between two sheets of plastic to around 4-5 inches in diameter (I use a circular glass baking dish on top, so I can see what I am doing).
6. Remove from plastic and gently place flat in the skillet, cooking for around 30 seconds per side.
7. Wrap in a dish towel to keep warm while you finish the rest of the tortillas.

For shrimp, slaw, and salsa:

8. Whisk together olive oil, paprika, cayenne, salt, garlic, cumin, and lime juice. Add to shrimp and marinate for 30 minutes in the refrigerator.
9. Meanwhile, prepare your salsa. Combine all ingredients in a large bowl and toss to thoroughly mix. Add kosher salt and black pepper to taste.
10. For the slaw, combine Greek yogurt, limes, and cilantro in a blender and blend until smooth. Add salt to taste and blend to incorporate. Toss ¾ of this mixture with the broccoli slaw, reserving the rest to drizzle on the tacos.
11. To cook the shrimp, heat a bit of olive oil in a skillet over medium heat. Add shrimp in a single layer and cook for around 3 minutes per side.

To serve:

14. Assemble taco with a layer of slaw, a few shrimps, and a drizzle of the reserved sauce. Serve with a side of salsa!

Per serving salsa: 175 calories: 30.7 g carbs; 4.1 g fat; 6.6 g protein

Per serving tacos (tortilla with shrimp, slaw, and sauce): 443 calories: 51.4 g carbs; 8.5 g fat; 40.8 g protein