Shrimp Tacos w/Cilantro Lime Sauce

another tasty taco recipe

Shrimp Tacos w/Cilantro Lime Sauce
• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tsp taco seasoning
• ½ a head of cabbage, thinly sliced (about 5 cups)
• Salt and pepper to taste
• 2 tsp extra virgin olive oil
• Dash cayenne
• Low carb tortillas, warmed

Mix yogurt, cilantro, lime juice and taco seasoning in a small bowl; set aside. Spray a medium skillet with cooking spray and cook cabbage about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce; serve.
Yield: 4 servings. Per serving= 306 Calories; 7g Fat (21.1% calories from fat); 35g Protein; 26g Carbohydrate; 13g Dietary Fiber; 221mg Cholesterol; 624mg Sodium.

Fish Tacos with Avocado Cream

This was fantastic!! fishtacos

Fish Tacos & Avocado Cream
1 pound tilapia or other white fish
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper
5 flour tortillas, low carb, medium
2 c. Shredded Cabbage

For the avocado cream
1 TB lime juice
1 ripe avocado
3/4 tsp cumin
1/4 tsp salt
2 TB light mayo

Preheat oven to 375 degrees. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. Place the fish in the oven and bake for about 10 minutes until the fish is flaky. While the fish is cooking place the avocado, cumin, salt, lime juice, and light mayo in a food processor and blend until smooth and creamy. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the 1-2 tbsp of avocado cream per taco.
Yield: 5 servings. Per serving=303 Calories; 14g Fat (38.3% calories from fat); 23g Protein; 27g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 570mg Sodium.