Shrimp Tacos

These tasty shrimp tacos are simple, delicious, and gluten free. They make a quick and easy meal, just right for the end of the week!



  • 1 lb of frozen shrimp, defrosted, peeled, & deveined
  • 6 oz fat free Greek yoghurt
  • ¼ cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/4-1/2 tsp cayenne pepper
  • ½ a head of cabbage, thinly sliced (about 5 cups)
  • 8 corn tortillas
  • 4 tsp extra virgin olive oil
  • Salt and pepper to taste


  1. Heat tortillas over medium heat in a dry pan until warm
    and starting to form small brown spots.
  2. Set aside on a plate covered with a clean kitchen towel.
  3. Mix yoghurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
  4. Heat two teaspoons of olive oil in a medium non-stick pan and add cabbage.
  5. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
  6. Cut shrimp into thirds, so you have little bite size pieces.
  7. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.
  8. Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce.

Serves 4 – Serving Size 2 Tacos – Nutrition Per Serving
Calories: 264, Fat: 6g, Carbohydrate: 23g, Fibre: 5g, Sugar: 6g, Protein: 30g