Healthy Weeknight Shrimp Tacos

We’ve been trying to eat more seafood. And the hubby isn’t a seafood lover. But these Healthy Weeknight Shrimp Tacos are spicy and flavorful enough to overcome his objections. The 30-minute recipe is easy enough to whip up on a weeknight, but it’s also delicious enough for company.

Don’t forget about the garnishes and toppings. You can buy pre-made salsa, guacamole or pico de gallo at the grocery store. Throw in a bag of pre-chopped cabbage, some cilantro, and a jar of pickled Jalapeno peppers and you’ll have a fabulous Taco Tuesday dinner on the table in no time.

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Shrimp Tacos – Tips & Tricks

• Substitute pre-cooked shrimp. Just toss them in the seasoning and then put in the pan with the vegetables until they are heated through.
• Buy pre-made guacamole, fresh salsa or pico de gallo at the grocery store.
• Buy pre-shredded cabbage in the produce department.
• For gluten-free or Whole30 compliant version, use butter lettuce leaves instead of tortillas.

Try these Healthy Weeknight Shrimp Tacos and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Healthy Weeknight Shrimp Tacos

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• Author: jzmcbride
• Total Time: 30 minutes
• Yield: 6 tacos 1x

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Description

Healthy Weeknight Shrimp Tacos are spicy, flavorful and ready in 30 minutes. Recipe includes Whole30 and gluten-free variations as well as timesaving tips. 

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Ingredients

Units USM Scale 1x2x3x

• 1 pound shrimp, peeled and de-veined
• 1 small onion, sliced thin
• 1 poblano pepper, cored and thinly sliced
• 1 tablespoon Mexican spice blend or taco seasoning
• 1 lime
• 6 corn or flour tortillas (or substitute butter lettuce)

OPTIONAL GARNISHES

• sliced avocado or guacamole
• sour cream
• shredded cabbage
• pico de gallo
• salsa
• chopped fresh tomatoes
• chopped picked jalapenos
• chopped cilantro
• lime wedges

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Instructions

1. Peel and thinly slice onion.
2. Cut off and discard the stem of the poblano pepper and remove the core. Quarter lengthwise and then thinly slice crosswise.
3. Season shrimp with salt, pepper and Mexican spice blend.
4. Heat a nonstick skillet to medium high. Add one teaspoon of olive oil and sautee onions and peppers for 2-3 minutes until they begin to soften.
5. Add seasoned shrimp and cook for an additional 2-3 minutes until the shrimp are opaque and fully cooked.
6. Add the juice of half a lime to the hot pan. Toss the shrimp and vegetables to combine.
7. Heat tortillas either wrapped in foil in the oven at 350 F or wrapped in a damp paper towel in the microwave for 30 seconds.
8. Divide shrimp between tortillas (or lettuce leaves) and top with your favorite garnishes.

Notes

• Calorie analysis does not include toppings and garnishes.
• For gluten-free or Whole30 version, substitute butter lettuce leaves for tortillas

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: recipe
• Method: stovetop
• Cuisine: Mexican