This recipe came to be when I pulled out my frozen shrimp to make a pasta dish, only to find I picked up the wrong bag at the store. The bag I picked up was size 41/50's , those are shrimp but very little ones...lol
What could I do, they were defrosted and I needed to use them!
Tacos it was, and they turned out great!
I use my air fryer for the shrimp, but you can toss them in a pan and shallow fry them or bake them in the oven.
The ingredient that makes this quick and pulls it all together is the Stubbs green chili sauce.
I marinate the shrimp in a bit as well as some non fat greek yogurt. Then they get dredged in some corn meal flavored with garlic powder and salt and pepper, and cooked to crisp perfection.
The sauce is also used in the dressing for the slaw.
I have a little secret for the tortillas, when I'm trying to be good but want a crunchy shell there are two methods you can use.
1. Warm your tortillas in the micro for about 30 seconds and fill them with your protein. Fold in half and spray both sides with an oil spray then put in a non stick skillet over medium heat until crisp on both sides.
2. Warm tortillas in micro for about 30 seconds, spray both sides with an oil spray and drape over two bars of an oven rack in a preheated 400 degree oven until crisp.
These are also tasty with the tortillas just toasted over a gas flame or crisped the old fashioned way of frying them!
Total time 35 minutes
1 2lb bag of 41/50 shrimp peeled and deveined
2 Tb Stubbs green chili sauce
1 Tb non fat greek yogurt
2 Avocados sliced
8 Corn tortillas
1 tsp garlic powder
1/2 cup corn meal
Salt and pepper
3 Tb stubbs green chili sauce
2 Tb non fat greek yogurt
2 Tb olive oil
Salt and pepper
2 Carrots shredded
2 Cups shredded cabbage
1/2 Red onion thinly sliced
1/2 Cup chopped cilantro
In a medium size bowl add the yogurt, green chili sauce and the shrimp mix well. In a separate bowl combine the cornmeal, garlic powder and salt and pepper. Dredge the shrimp in the cornmeal mixture and cook in a pre heated air fryer @ 380 degrees for about 12 minutes until crisp.
To make the slaw, add the carrots, cabbage, red onion and cilantro to a bowl and toss to mix.
In a separate bowl or jar add the green chili sauce, yogurt, olive oil and salt and pepper. Mix well and pour over slaw.
Prepare your tortillas in whatever manner you choose.
To assemble add your shrimp to the tortillas, top with a good scoop of slaw and a slice of avocado.