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Learn how to make the best Low Calorie Shrimp Tacos. Perfectly spiced shrimp, sautéed broccoli slaw, and a creamy, citrus-spiced dressing packed into tortillas in 15 minutes or less.
Upgrade your Taco Tuesdays with shrimp tacos -specifically, these low calorie shrimp tacos with cilantro lime sauce! Perfectly spiced shrimp and crisp tender broccoli slaw topped with homemade cilantro lime sauce in 15 minutes or less? Yes, please.
Juicy shrimp coated in a blackening blend of spices certainly brings the heat. However, the cool, creamy cilantro lime sauce helps settle the kick a bit, making perfect shrimp tacos.
Spices: The blend of spices is savory with the perfect amount of heat. You’ll need onion powder, garlic powder, paprika, cumin, and red pepper flakes. Feel free to add more or less red pepper flakes to modify how spicy your shrimp tacos are.
Shrimp: Peeled and deveined medium-size shrimp is perfect. You can use fresh or frozen shrimp. If your shrimp is frozen, defrost them in the fridge overnight or leave them under cool running water to thaw. Feel free to use small or large shrimp instead.
Avocado Oil: You’ll need avocado oil tosauté the shrimp and broccoli slaw. You can also use olive oil here.
Broccoli Slaw: Grab a bag of broccoli slaw from your local produce department. Feel free to use a bag of regular cabbage coleslaw mix instead.
Tortillas: This recipe yields enough filling for six tacos. I used white corn tortillas, but please use regular corn tortillas or flour tortillas instead, if you prefer.
Cilantro Lime Dressing: This dairy-free shrimp taco sauce is what sets these shrimp tacos apart from the rest. You’ll need avocado, lime, cilantro, sea salt, ground pepper, avocado oil, and water.
Step-By-Step Instructions
Step 1:Season shrimp. Mix the onion powder, garlic powder, paprika, cumin, and red pepper flakes in a large bowl. Add the shrimp to the bowl and toss to coat in the seasonings.
Step 2:Cook shrimp. Heat avocado oil in a skillet over medium heat. Add the seasoned shrimp and cook until the shrimp are pink and opaque. Remove from the skillet and set aside.
Step 3:Saute broccoli slaw. Add the broccoli slaw to the same skillet and saute until softened. Remove from skillet.
Step 4: Make cilantro lime sauce. Add avocado, lime juice, cilantro, salt, ground pepper, avocado oil, and water to a food processor or high-speed blender and blend until smooth.
Step 5: Assemble. After warming the tortillas (see tips), divide the broccoli slaw and shrimp between them. Finish each taco with a drizzle of cilantro lime sauce and serve.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
To make things easier on yourself, use shrimp that are peeled, deveined, and detailed.
When shrimp are overcooked, they become rubbery and chewy, so it’s important to remove them from the heat as soon as they’re firm and pink.
To warm corn tortillas, heat them for about 30 seconds per side on a hot, dry skillet (no oil needed).
Variations
Low carb:To cut back on the carb count, use your favorite” carb balance” or low carb tortilla and warm them according to the package instructions.
Fish tacos: Lean and flaky white fish filets are interchangeable with shrimp. Mahi-mahi, cod, grouper, tilapia, and halibut are good options.
Healthy Shrimp Taco Toppings
A few more toppings that go good with shrimp tacos:
Storing: The shrimp, slaw, and sauce are best stored separately in airtight containers in the fridge and enjoyed within 3 to 4 days.
Freezing: To freeze cooked shrimp, allow it to cool, and then freeze in an airtight resealable bag for 3 to 4 months. Thaw in the fridge overnight before reheating in a skillet over medium heat with oil. The broccoli slaw and sauce are best made fresh.
Recipe FAQ‘s
Are shrimp tacos better on corn tortillas or flour tortillas?
It’s truly a matter of preference. However, shrimp taco fillings are generally light enough for delicate corn tortillas. I like using corn tortillas, but flour tortillas work too, especially if you plan to go heavy on the fillings and toppings.
Can I grill the shrimp instead?
Yes! If your shrimp are small, I recommend skewering them beforehand so they stay in place – or you can use large to extra large shrimp, so they’re wide enough not to fall through the grill grates.
Can I make my shrimp tacos not spicy?
If spicy foods aren’t your thing, the seasoning mixture is easy to adjust. The heat comes from the cumin and red pepper flakes, so omit those completely and use sweet paprika instead of smoked.
More Tacos You’ll Love
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Low Calorie Shrimp Tacos
Learn how to make the best low calorie shrimp tacos. Perfectly spiced shrimp, sautéed broccoli slaw, and a creamy, citrus-spiced dressing packed into tortillas in 15 minutes or less.
½poundraw medium shrimpfrozen is okay, defrost first
1cupbroccoli slaw
6white corn tortillas
For Sauce
1small avocadopeeled and pit removed
1limejuiced
1tablespooncilantrochopped
¼teaspoonsea salt
¼teaspoonground pepper
1tablespoonavocado oil
1tablespoonwater
Instructions
Add avocado oil to skillet and heat over medium heat. While skillet is heating, mix seasonings together in a small bowl. Toss shrimp in seasoning.
Place shrimp in heated skillet and cook until shrimp turns pink, about 4-5 minutes. Remove shrimp from skillet. Add broccoli slaw to skillet and sauté for 2-3 minutes until slightly softened. Remove from skillet.
Add all the sauce ingredients into a blender or food processor and blend until smooth.
Place broccoli slaw on corn tortillas, then top with shrimp. Finish with cilantro lime sauce. Enjoy!
Notes
To make things easier on yourself, use shrimp that are peeled, deveined, and detailed.
When shrimp are overcooked, they become rubbery and chewy, so it’s important to remove them from the heat as soon as they’re firm and pink.
To warm corn tortillas, heat them for about 30 seconds per side on a hot, dry skillet (no oil needed).
Storing: The shrimp, slaw, and sauce are best stored separately in airtight containers in the fridge and enjoyed within 3 to 4 days.
Freezing: To freeze cooked shrimp, allow it to cool, and then freeze in an airtight resealable bag for 3 to 4 months. Thaw in the fridge overnight before reheating in a skillet over medium heat with oil. The broccoli slaw and sauce are best made fresh.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Give it a star rating and leave a comment below!
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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