Spicy Citrus Shrimp Tacos with Southwest Cream Sauce

When I saw the title of this recipe, I didn’t need a picture to know I’d love them. I’m hoping you feel the same way, because these pictures do this recipe no justice.

A quick marinade of orange, lime, and lemon juice mixed with the bold flavors of chipotles in adobo, jalapenos, cumin, and honey. I mean, aren’t you sold already?

No? Don’t kid yourself.

What if I said this meal could be on the table in 20 minutes, EVEN WITH MARINADE TIME? All caps, that’s right. This is a quick meal, perfect for a weeknight…or any night, naturally.

And if you don’t have a grill, don’t fret. While I think the grill adds that special touch, feel free to throw these in a skillet over medium heat for a few minutes and serve’em right up.

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Spicy Citrus Shrimp Tacos loosely inspired by Southern Living, August 2008, as seen on Pink Parsley

juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 chipotle chile sen adobo
1 tsp adobo liquid
2 Tbsp canola or olive oil
1 tsp honey
1 tsp ground cumin
1 tsp chili powder
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
pinch red pepper flakes
salt and pepper
1 lb shrimp, peeled and deveined
1 cup iceberg lettuce or cabbage, shredded
8 small (6-inch) corn tortillas
1/2 lime, cut into wedges or slices

Southwest Cream Sauce adapted from Southern Living, August 2008, as seen on Pink Parsley

1/2 cup fat-free Greek yogurt (or sour cream)
1 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper*
1/4 tsp salt
juice of 1 lime
2 Tbsp fresh cilantro, chopped

Directions:

Prepare grill.

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Thread the shirmp onto skewers, and grill 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well.

Remove tails from shrimp, and divide among tortillas. Top with shredded lettuce and cream sauce, with lime wedges. Serves 4 (2 tacos, each with 2 ounces of shrimp and 1 Tbsp cream sauce).

Nutrition Information (per serving): 347 calories; 10.5 g. fat; 150 mg. cholesterol; 502 mg. sodium; 36.3 g. carbohydrate; 4 g. fiber; 30.3 g. protein

Result: Simple, delicious, and very healthy! This is a keeper recipe that we will make time and time again. They also reheated really well for lunch leftovers. Enjoy!

*Use 1/8 tsp cayenne if spicy isn’t your thing 🙂

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This 4-day work week FLEW by – love when that happens! My best friend (of 24 years!) is heading to Columbus for the weekend. I’m very anxious to catch up, enjoy a nice adult beverage or 2, and eat some great food. As a reader of my blog she’s always saying, “You HAVE to make that when I come!” I guess I should’ve taken notes over the past few months, because believe it or not, I have no idea what I’m going to make.

Yesterday was a good day. One of my patients told a new patient at our clinic, “If you listen to the dietitian, you’ll do just fine! She really knows what she’s talking about!” HAHA! I love it. While I find dialysis to be a challenging position, my patients can really make my day a memorable (and flattering!) one 🙂

Question: What are your must-have taco toppings?

TGIF! Happy weekend!

Much love,