By: Sarah Lohm, Dietetic Intern

Fall may (almost) be here, but for much of the country, the temperatures are still giving us plenty of summer! So… before we fully embrace cozy soups and hearty fall meals, we’re sneaking in a few final summer-inspired recipes—and these shrimp tacos are one you’ll want to keep on deck! Juicy, spice-marinated shrimp are paired our fresh and flavorful Pineapple Pico, and a creamy avocado slaw made with cilantro, Greek yogurt, lime, avocado oil, and fresh spices for a meal that feels bright, fresh, and anything but heavy.

Think of this recipe as a little taste of summer to carry you through the seasons. Make it now while the weather still calls for it, save it for next spring when you’re craving something fresh again, or pull it out in the middle of winter when you need a pop of sunshine on your plate. Our Fresh Fiesta Shrimp Tacos are an easy reminder that summer flavors don’t have to disappear just because the calendar says fall!

Fresh Fiesta Shrimp Tacos

These fresh and flavorful shrimp tacos are loaded with spice-marinated shrimp, crisp cabbage, our bright and juicy Pineapple Pico, and a creamy avocado slaw made with cilantro, Greek yogurt, lime, avocado oil, and fresh spices. The combination of juicy shrimp, cool and creamy avocado, and sweet, citrusy pineapple pico makes every bite fresh, satisfying, and full of flavor.

With the perfect balance of creamy, crunchy, savory, sweet, and citrusy, these tacos are a delicious way to bring a little taste of summer to your table—no matter the season!

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Carbohydrates 13.5g

Protein 23g

Fat 15.8g

Saturated Fat 2.3g

Sodium 134mg

Fiber 4g

Sugar 3.6g

Calories 276

Servings 6

Ingredients

  

1x2x3x

Shrimp Marinade

• 1 lb shrimp peeled and deveined
• 3 tbsp olive oil extra virgin
• 1 tsp garlic minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregeno
• 1/2 tsp salt
• Juice of 1 lime

Creamy Avocado Slaw

• 1 16-oz bag cabbage mix
• 1 avocado medium
• 1 Jalapeño
• 1/2 cup cilantro chopped
• 1/2 cup greek yogurt plain
• 1/4 cup water
• 2 cloves of garlic
• 2 limes juiced + zest if desired
• 2 tbsp olive oil extra virgin
• salt and pepper to taste

For Serving:

• Pineapple Pico
• tortilla shells
• cilantro and lime wedges (to garnish)

Instructions

 

• Marinate the shrimp. Place the shrimp in a medium bowl and add the marinade, tossing well to make sure each shrimp is evenly coated with the spices and seasonings. Cover the bowl and place it in the refrigerator for at least 20–30 minutes to allow the flavors to soak in. If you have extra time, you can let the shrimp marinate for a few hours.
• Prepare the creamy avocado slaw. While the shrimp marinates, add the avocado, Greek yogurt, cilantro, jalapeño, garlic, lime juice and zest, olive oil, water, salt, and pepper to a blender or food processor. Blend until smooth and creamy. If the mixture is too thick, add a little more water, one tablespoon at a time, until it reaches a pourable consistency.
• Toss the cabbage. Add the bagged cabbage mix to a large bowl and pour the avocado dressing over top. Toss thoroughly until the cabbage is evenly coated and the creamy mixture is incorporated throughout. Taste and adjust with additional lime juice, salt, or pepper as desired. Set aside while you cook the shrimp.
• Cook the shrimp. Heat a large skillet over medium-high heat and add a small drizzle of olive oil. Once hot, arrange the marinated shrimp in a single layer, working in batches if needed to avoid overcrowding the pan. Cook for about 2–3 minutes on each side, or until the shrimp are pink, opaque, and cooked through.
• Build your tacos. Warm the tortillas in a dry skillet or microwave until soft and pliable. Add a generous layer of the creamy avocado slaw to each tortilla, then top with the seasoned shrimp, and our Pineapple Pico. Finish with a squeeze of fresh lime and a sprinkle of cilantro for an extra pop of freshness. Serve immediately and enjoy!

Notes

*The nutrition figures above are for one serving and should be considered estimates. These estimates are 2 tacos (1/6 of the above recipe). Estimates do not include the Pineapple Pico. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.

Keyword fish tacos, healthy dinner, healthy meal, healthy meals, shrimp tacos, summer cookout, summer meal, taco night, taco tuesday, tacos, wellness

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Let’s Make It!

Step One: Toss the shrimp with the spice marinade, cover, and refrigerate for 15–20 minutes. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until pink and cooked through.

Step Two: While the shrimp marinates, prepare the Pineapple Pico and creamy avocado slaw. Warm the tortillas and have the shredded cabbage ready for assembling.

Step Three: Assemble tortillas with shrimp, pineapple pico, and creamy avocado slaw. Top with fresh cilantro, lime juice, and enjoy!

I CAN’T WAIT TO SEE YOU TRY IT!

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