Spicy Shrimp Tacos


1lb jumbo shrimp (peeled & deveined)
1 cup nonfat plain Greek yogurt
1 tbsp extra-virgin olive oil — divided 1 clove garlic
1 tsp suya pepper 1/2 small jalapeño pepper
1 tsp chili powder 1/4 cup cilantro leaves - packed tightly
1 tsp cumin  1/4 tsp kosher salt
1/2 tsp kosher salt 2 tsp lime zest + 3 tbsp lime juice
6 - 8 corn tortillas
2 cups shredded cabbage 
2 tbsp extra virgin olive oil


Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, suya pepper, cumin, and salt. Toss to coat evenly. Let rest while you prepare the slaw.

Prepare the slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium-high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Be careful not to overcook! Transfer the shrimp immediately to a plate.

January 14, 2020 — Sope safeyyas.kitchen@gmail.com

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