Sweet And Spicy Shrimp Tacos

I made Shrimp Tacos last night for dinner, the lighter way.  They were so sweet, spicy and tasty, my family loved them too!  I spend a lot of time figuring out ways to make my meals fit my plan of loosing weight, kind of having my cake and eating it too, so to speak.  I love food, all kinds of food, I just have to play around in the kitchen and figure out how to make them taste good without all the fat and calories attached to them.  This is how I made my Shrimp Tacos, recipe is below.  I hope you enjoy them as much as we did.

First up, mix the slaw.  I went rogue and used a broccoli, cabbage, carrot and cauliflower mix, instead of cole slaw mix.  I used a bag of frozen, small cooked shrimp, and ran them under warm water to thaw.

 A few more ingredients - avocado, mango, limes, sour cream and tortillas.

 My shrimp is jumping in the pan with some honey/lime/taco seasoning!  Oooooh, avocados, love them.

 Diced avocado, mango, and pico de gallo for the finishing touches.

Stuff those tortillas, fold them over, and oh baby! So good, a little sweet and spicy all at the same time.

SHRIMP TACOS

Ingredients

1 - 1 lb bag of small size frozen shrimp

2 teaspoons of extra virgin olive oil

2 cloves of garlic, minced

1 Tablespoon of McCormick Taco Seasoning

2 teaspoons of honey

2 Tablespoons of lime juice

1 bag of Wegman's Rainbow Slaw or Broccoli Slaw

1 Tablespoon of fresh chopped cilantro

1/2 cup of Daisy Light Sour Cream

3 Tablespoons of Hellmann's Light Mayonnaise

1/8 teaspoon of ground cumin

2 Tablespoons of lime juice

Salt and pepper, to taste

1 avocado, diced

1 ripe mango, diced

Pico de gallo, store bought or homemade

8 - 6" whole wheat tortillas

fresh chopped cilantro for garnish

Kick the flavor up a notch with hot sauce or cayenne pepper if you like more heat.

Directions

Rinse the shrimp under warm water to thaw, let it drain.  In a small bowl, add the taco seasoning, honey and the first 2 tablespoons of lime juice, stir until all is combined, set aside.

Empty the bag of slaw mix into a medium size bowl.  Add the cilantro, sour cream, mayonnaise, cumin, the other two tablespoons of lime juice, salt and pepper.  Mix until all is combined, cover and refrigerate until ready to use.

In a heavy skillet or grill pan, heat the olive oil on medium - high heat.  Cook the garlic for about one minute, but do not burn it.  Add the shrimp to the pan, pour the honey/lime/taco seasoning sauce in, and stir to coat them. Let them grill in the pan for about 1 - 2 minutes, stirring as they are cooking.   Reduce heat to a low.

Seed, scoop and dice avocado and mango.  Warm the tortillas in the oven or grill on a grill pan.

Divide the shrimp between the tortillas, top with avocado, mango, slaw, pico de gallo, and chopped cilantro. 

Serve with a dollop of sour cream.  Makes 8 tacos.