Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa
photo by morgainegeiser
- Ready In:
- 30mins
- Ingredients:
- 24
- Yields:
-
8 Tacos
- Serves:
- 4
ingredients
-
Tacos
- 453.59 g large shrimp, peeled and deveined
- 8 taco shells, crunchy
- 1 head lettuce, finely shredded
-
Marinade
- 29.58 ml extra virgin olive oil
- 14.79 ml lime juice
- 2.46 ml chili powder
- 2.46 ml salt
- 2.46 ml pepper
-
Yogurt
- 236.59 ml plain nonfat yogurt
- 22.18 ml lime zest
- 14.79 ml extra virgin olive oil
- 29.58 ml cilantro, chopped
- 4.92 ml pepper
-
Salsa
- 236.59 ml corn
- 236.59 ml tomatoes, diced
- 118.29 ml avocado, diced
- 2 scallions, chopped
- 29.58 ml cilantro, chopped
- 1 jalapeno, seeded and diced
- 7.39 ml extra virgin olive oil
- 14.79 ml lime juice
- 1.23 ml cumin
- 2.46 ml salt
- 2.46 ml pepper
directions
- Combine all the ingredients for the yogurt in a bowl, cover and chill.
- Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
- Combine all ingredients for salsa in a bowl and set aside.
- Remove shrimp from marinade; discard marinade.
- Cook shrimp in a large skillet over med heat 2 minutes per side.
- Remove from heat and cool.
- When shrimp are room temp slice in halve lengthwise and set aside.
- Divide shrimp evely among taco shells.
- Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
- Serve right away.
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