A fun take on tacos. This jalapeno ranch is finger-licking good - enjoy!
Ingredients
Tacos:
1 lb raw shrimp, peeled and deveined
1 Tbsp olive oil
Juice of one lime
1 clove garlic, minced
½ tsp chili powder
pinch of cayenne pepper
6 (6-inch) corn tortillas
1 tomato, diced
2 cups lettuce, shredded
6 Tbsp 2% cheddar cheese, shredded
Jalapeno Ranch:
1 jalapeno, roasted, peeled and seeded
½ cup nonfat plain Greek yogurt
3 Tbsp lowfat buttermilk
¼ tsp dried parsley flakes
⅛ tsp ground black pepper
¼ tsp seasoned salt
⅛ tsp onion powder
⅛ tsp garlic powder
pinch of dried thyme
Instructions
Combine olive oil, lime juice, garlic and chili powder, and cayenne in a bowl; whisk well. Add shrimp to bowl, toss to coat, and marinate for up to 30 minutes in the refrigerator.
Meanwhile, combine all the jalapeno ranch ingredients in a small bowl, mixing until smooth.
Heat a small skillet over medium-high heat. Add the shrimp and cook 4-5 minutes, or until cooked through.
To assemble tacos, layer shrimp, shredded lettuce, tomatoes and cheese in each tacos and top with jalapeno ranch sauce. Serve immediately.