Healthy Shrimp Tacos with Cilantro Slaw

Healthy shrimp tacos next to a bowl of creamy cilantro sauce.

5 from 8 votes

Healthy Shrimp Tacos with Cilantro Slaw

These spicy shrimp tacos have a chipotle chili marinade for spicy smoky flavor and are paired with a creamy cilantro slaw for a quick 30 minute meal that is so flavorful and delicious.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Tex Mex

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: people

Calories: 343kcal

Author: Alicia

Ingredients

Spicy Shrimp Tacos

1¼ pound peeled and deveined raw shrimp
2 tablespoons pomegranate juice
2 tablespoons olive oil (or any mild oil will do)
1 teaspoon chipotle chili powder
½ teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon kosher salt
8 small corn or flour tortillas

Creamy Cilantro Slaw

1 cup fresh cilantro
½ garlic clove (or full depending on preference for garlic flavor)
⅓ cup mayonnaise
1 tablespoon cottage cheese *can be subbed with mayo for dairy free
1 tablespoon distilled white vinegar
kosher salt and pepper to taste
5 oz coleslaw mix (just ½ a 10oz bag)

US Customary - Metric

Instructions

In a large bowl, combine defrosted peeled and deveined raw shrimp with oil, pomegranate juice, chipotle chili powder, smoked paprika, cumin and salt. Stir to combine and coat well. Then cover and chill in the fridge till you're ready.
In a small food processor, combine the ingredients for the creamy cilantro sauce (not the coleslaw mix), blend till smooth, and place in the fridge to chill.
Tortillas can be covered in tin foil and heated in the oven for 5 minutes at 350 or, if you have a gas grill or stovetop, you can toast them over the open flame about 30 seconds per side using tongs (and WATCHING CAREFULLY) to get a nice char. If microwaving, cover with a damp paper towel and heat in 15 second increments.
Heat a large pan over medium high and add marinated shrimp with all of the sauce. Make sure all the shrimp are in one layer. Cook for 2-3 minutes on the first side, then flip the shrimp and cook another 2-3 minutes until cooked through and light pink. Quickly toss the coleslaw mix with the creamy cilantro sauce, and fill the tortillas with the shrimp and slaw!

Notes

See post for gluten-free and low carb suggestions.
This recipe isn't too spicy in my opinion but I'm also Texan! If you want, you can cut back on the amount of chipotle chili powder. If you need more, I recommend adding your favorite hot sauce.
If you end up with extra cilantro sauce, you can use it as a dip or on this recipe.
This recipe fills 2 small, street-size tacos per person.

Nutrition