Healthy Shrimp Tzatziki Tacos

Healthy shrimp tzatziki tacos by @maxiskitchen from the debut cookbook Maxi’s Kitchen.

By @maxiskitchen

Original recipe source

Cook time: 40 minutes

Servings: 3

Ingredients

• 1 cup Plain 2% Greek Yogurt
• 0.5 cup Coarsely Grated Cucumber
• 1 Small Garlic Clove, grated or minced
• 0.5 lemon Lemon Juice
• 1.5 tsp Olive Oil
• 0.25 tsp Kosher Salt
• 2 cups Green Cabbage, thinly sliced
• 2 cups Red Cabbage, thinly sliced
• 2 tbsp Chopped Fresh Dill
• 2 tbsp Olive Oil
• 2 tbsp Fresh Lemon Juice
• 1 Garlic Clove, grated or finely chopped
• 0.5 tsp Kosher Salt
• 0.25 tsp Fresh Ground Black Pepper
• 1 tsp Dijon Mustard
• 1 lb Large Shrimp, peeled and deveined
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Coriander
• 0.5 tsp Garlic Powder
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 tbsp Olive Oil
• 6 tortillas Cassava Flour Tortillas (or tortillas of choice)
• 1 sprinkle Chopped Fresh Dill, for garnish

Instructions

1. Make the tzatziki: In a medium bowl, mix together the yogurt, cucumber, garlic, lemon juice, olive oil, and salt until smooth. Set aside in the fridge to let the flavors meld.
2. Make the slaw: In a large bowl, add the green cabbage, red cabbage, and dill. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and dijon until emulsified and combined. Pour the dressing over the cabbage and toss until evenly coated.
3. Make the tacos: Place the shrimp in a bowl and add the cumin, smoked paprika, coriander, garlic powder, salt, and pepper. Toss until evenly coated. Heat a skillet over medium-high heat and add the olive oil. Cook the shrimp for 1-2 mins per side, until pink and opaque.
4. In a clean pan preheated over medium high heat, toast the tortillas for ~30 seconds per side until they have little golden brown spots. (I like to toast the tortillas one at a time before eating each taco so they’re super fresh!) Top each tortilla with some slaw, shrimp, and a dollop of tzatziki. Sprinkle with dill and enjoy!