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  • 1 lb raw large shrimp (peeled and deveined)

  • 1/2 tsp chipotle powder

  • 1/2 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1 tbsp avocado or oil

  • Juice from 1/2 lime

For Cilantro Jalapeño Sauce:

  • 1/2 jalapeño (seeded and diced)

  • 1/4 cup cilantro leaves

  • 2/3 cup nonfat plain greek yogurt

  • Juice from 1/2 lime

For Serving:

  • 4 corn tortillas (warmed)

  • Shredded purple cabbage

  • Cilantro

  • Crumbled cotija cheese

  • Lime wedges

  • Mango salsa

  • Guacamole


  1. Place the shrimp in a nonreactive bowl.

  2. In a small bowl, mix the chipotle, garlic powder, and cumin. Sprinkle over the shrimp. Add the oil and lime then stir well until the shrimp are evenly coated. Set aside while you prepare the cilantro jalapeno sauce.

  3. In a food processor or blender, combine jalapeño, cilantro, yogurt, and lime juice. Process until it is smooth and pour into a small bowl for serving.

  4. Prepare the remaining taco toppings.

  5. Heat a large (non-stick) skillet over medium heat. Add the shrimp and cook approximately 3 minutes for each side or until cooked through.

  6. Serve with warm corn tortillas and desired toppings. Enjoy!


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