Deborah Fellinger
Health & Wellness

Nutritionist-approved dinner: shrimp taco recipe

Our favorite registered dietitian Lisa Perry sent us a dinner recipe she makes often: shrimp tacos and cabbage slaw with lime vinaigrette. Now it can be your dinner, too.

Don’t like shrimp? Lisa suggests shredded cooked chicken. A rotisserie chicken is a good option if you’re pressed for time.

Cabbage slaw with lime vinaigrette

Cabbage slaw

  • 1 bag coleslaw mix without dressing, or small purple cabbage
  • small sliced onion
  • 1 T fresh cilantro, chopped if desired

Toss cabbage and onion together. Add fresh cilantro. Set aside.

Lime vinaigrette

  • 1-2 T fresh lime juice
  • 2 T olive or avocado oil, olive has a stronger flavor
  • ¼ – ½ t ground cumin

Combine ingredients and shake well. Add salt and pepper to taste. If it’s too tart, add 1 t honey.

Shrimp tacos (serves 8)

  • 1 lb medium, peeled, deveined raw shrimp
  • ½ t cumin
  • ¼ t cayenne pepper
  • ¼ t ancho chili pepper
  • ¼ t onion powder, garlic powder, or both
  • Whole wheat or corn tortillas
  • Olive or avocado oil for pan
  • Taco mix-ins of your choice: salsa, avocado, tomato, corn

Heat tortillas according to package instructions. Keep warm until shrimp is done.

Toss shrimp in spices. Heat pan on medium-medium high. Add oil. Cook shrimp about 2 minutes per side. Remove from heat. Sprinkle with fresh cilantro and squeeze of lime juice. Top with cabbage slaw and your favorite mix-ins.

Deborah Fellinger
Content strategist at Zest Health. Writes copy, drinks coffee. Author of this and other sentences.