Need a meal in a hurry or are you looking for a tasty dinner treat? This is the recipe you need to try if your answer is yes either question. This recipe is based on a recipe found at Handle The Heat.
For the shrimp
1 lime, zested and juiced
1 garlic clove minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
Pinch of salt and pepper
1 tablespoon olive oil
1 tablespoon honey
1 pound medium shrimp, peeled and deveined
1/3 cup Non-fat Greek Yogurt
1 tablespoon mayonnaise
2 teaspoons of finely diced chipotle in adobo sauce
For the Tacos
White corn tortillas
Shredded cabbage or lettuce (I used an Asian style shredded salad that I had leftover)
In a bowl combine the lime juice and zest, cumin, chili powder garlic, salt, pepper, olive oil and honey. Mix well and place in a gallon storage bag.
Take the shrimp, place it in the bag and coat it with the mixture. Marinate in the refrigerator for 20 to 30 minutes
In another bowl mix the Greek yogurt, mayonnaise and chipotle together to make the sauce. Cover and refrigerate until shrimp is ready to be served
Once you are ready to start cooking the shrimp, place a tablespoon of olive oil in a large skillet. Heat the skillet over medium high heat.
Remove the shrimp from the marinade
Place the shrimp in the skillet in a single layer.
Cook shrimp until the shrimp is pink then turn on other side and cook until pink. This should take about 5-7 minutes. Keep an eye on the shrimp so it will not become overcooked.
Heat the tortilla shells if desired. I wrapped mine in a wet paper towel for 10 seconds in the microwave
Assemble shrimp on the tortilla shell, place a spoon full of the chipolte sauce then top with shredded lettuce/cabbage.