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FoodieFit Shrimp Tacos
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Serves 4 (2 tacos)
13 to 14 ounces peeled raw shrimp, rinsed and patted dry
8 6-inch corn tortillas
½ cup fat-free sour cream
1 tablespoons snipped fresh cilantro
1 teaspoon canola or corn oil
½ teaspoon chili powder
½ teaspoon ground cumin
2 medium garlic cloves, minced
2 cups shredded lettuce
1 small tomato, diced
2 tablespoons sliced black olives
In a small bowl, mix sour cream and cilantro, cover, and refrigerate until needed.
Heat oil in a large skillet over medium high heat.
Add shrimp, and then sprinkle on the chili powder, cumin and garlic.
Cook for 3-4 minutes for large shrimp, or 2-3 minutes for smaller shrimp (until shrimp is pink on the outside).
Stir occasionally and remove from heat.
Warm your tortillas according to the package directions.
On top of tortilla, sprinkle lettuce, tomatoes, and olives.
Spoon sour cream mixture on each, top with shrimp, and fold.
After folding each in half, push a 6-inch wooden skewer threw both tacos, securing them together and repeat. Remove skewer when ready to eat.
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