Blackened Shrimp Taco
5 oz. (about 10) raw large shrimp, peeled, deveined, tails removed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. paprika
Dash each salt and black pepper
Dash cayenne pepper
**Two 6-inch natural corn tortillas
2 tbsp. fat-free plain Greek yogurt
1/3 cup shredded cabbage
1 lime wedge
2 tbsp. natural salsa with 90mg sodium or less per 2-tbsp. serving
1 oz. (about 2 tbsp.) chopped avocado
**Note: Substitute romaine lettuce leaf for the corn tortillas to reduce carbohydrate and calorie count.
In a medium bowl, coat shrimp with spices.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat.
Cook and stir shrimp for about 4 minutes, until cooked through and blackened. Remove pan from heat; clean, if needed.
Re-spray, and return to medium-high heat. Cook each tortilla until hot and lightly browned, about 1 minute per side.
Spread Greek yogurt down the center of the tortillas.
Top with cabbage, and squirt with juice from the lime wedge. Top with blackened shrimp, salsa, and avocado, and fold ’em up.
Prep: 10 minutes Cook: 10 minutes
Entire recipe: 316 calories, 32 g protein, 7g fat (1g sat fat), 690mg sodium, 30g carbs, 4.5g fiber
Recipe source: 12/12/2016 Hungry Girl http://www.hungrygirl.com
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