This week was not one my best in terms of sticking to macros or meal plans because I didn’t really plan anything in advance. I got back from my LA vacation late Sunday evening so there was no time for meal prepping. I had made a few extra salmon meals the week before leaving, but that wasn’t quite enough for the whole week. My prepped meals are usually for lunches so I was at a loss for what to make for dinner. Luckily I had some frozen shrimp that I picked up a few weeks ago and some tortillas in the fridge – shrimp tacos it was!
I love tacos. They’ve become some of my favorite foods the past few months. I love how versatile the recipes can be and that you can customize each taco to your liking with different toppings. My recipe today is inspired by this Chipotle Lime Shrimp Tacos I found on Pinterest, and it’s one of our favorites at home. I love the spiciness from the chipotle chili seasoning that’s complimented by the cilantro and lime toppings. This recipe could also be made vegetarian/vegan if you substitute tofu or chickpeas for the shrimp. If you’re looking to cut the carbs for the day, substitute the tortillas with iceberg lettuce and you’ve got a lettuce wrap instead!
To make this recipe a bit more on the healthy side, I like to replace the sour cream with plain Greek yogurt. Greek yogurt is a great replacement for sour cream given that it’s naturally fat free (no additives to replace anything) and has higher protein macros. I find that it also takes on the flavor of what’s around it which is good for me since I don’t particularly like the tartness of plain Greek yogurt.
what you’ll need
- frozen or fresh shrimp, deveined and detailed
- chipotle chili powder
- garlic salt
- olive oil
- tortillas or iceberg lettuce
- shredded cabbage
- shredded cheese
- pico de galo
- Greek yogurt, plain
- lime juice
If you’re using frozen shrimp be sure to thaw them in advance, drain excess water, and devein/detail if needed. Rub the shrimp with the chipotle chili and garlic salt powder mixture. Let marinate in the fridge for a few hours – the longer the shrimp marinate, the spicier. Bring a skillet to medium heat with about one tablespoon of olive oil. Add in shrimp and saute until fully cooked.
For the fixings, I like to warm my tortillas in the oven before adding the filling. in the tortilla add in cabbage, a tiny bit of shredded cheese, then the warm shrimp on top to melt the cheese. On top of that I put pico de galo (a lot), avocado, and cilantro (again a lot).
The final topping is the chipotle lime cream sauce made with Greek yogurt. To make the cream sauce, mix in some lime juice and chipotle chili powder to the Greek yogurt. I only like a little sauce on top, so two tablespoons of yogurt should do. I like to go easy on the chipotle chili powder for this part and use the Greek yogurt to cool down my tongue if the shrimp are a little spicy. I don’t have specific macros to share on this recipe since they vary depending on the toppings, tortillas versus lettuce, and amount of cream sauce on top.