Grilled Shrimp Tacos

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5 from 2 votes

Servings:

Author: Krista Pool

Ingredients

For the Shrimp

2 Pounds Raw Jumbo Shrimp
8-10 Bamboo Skewers
1/2 Tablespoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Cayenne Pepper

For the Taco Sauce

1/4 Cup Low Fat Mayonnaise
1/4 Cup Low Fat Sour Cream
2 Teaspoons Minced Garlic
1/4 Teaspoon Salt
Small Pinch of Pepper
Small Pinch of Cayenne Pepper
Juice of 1 Lime

For the Tacos

Corn Tortillas I used Guerrero brand
Red Cabbage
Red Onion
Tomatoes
Cilantro
Avocado
Fat Free Feta Cheese

Instructions

For the Shrimp

Place Bamboo skewers in water and let soak at least 30 minutes.
Prepare the seasoning by mixing all spices together in a small bowl or ziplock bag.
Remove tail and peel all shrimp. Make sure all shrimp is defrosted for even cooking.
Put 4-5 pieces of shrimp on each skewer and place on a cookie sheet.
Coat shrimp generously on both sides with all the seasoning.
Grill on medium high 3-4 minutes each side or until shrimp is pink. If using a Traeger Grill cook at 225 for 15-20 minutes.

For the Taco Sauce

Mix together the sour cream, mayo, garlic, salt, pepper, cayenne pepper, and the lime juice.

For the Tacos

Heat corn tortillas in microwave or over gas stovetop.
Chop and prepare all toppings

Making Your Tacos

Place 3 corn tortillas on a plate.
Top each each with a bit of cabbage, tomatoes, cilantro, and red onion.
Place 2 jumbo shrimp on each taco.
Add 20g sliced avocado, 8g feta cheese, and 20g of the taco sauce.

Notes

Easily add this to your MyFitnessPal food journal by Searching Stay Fit Mom Shrimp Tacos. The macros listed include everything seen and listed above. If using extra taco sauce you can easily log that too! Just search Stay Fit Mom Taco Sauce.

Nutrition