Tuesday, September 20, 2011

Tacos. Glooooooooorious shrimp tacos.

Shrimp tacos with slaw and pickled onions.

If there is one type of food that I am ALWAYS in the mood for, it is Mexican.  I could eat chips and salsa all day, and bonus: salsa is CRAZY HEALTHY, since it's really just diced up veggies.  Most other Mexican food is more on the non-healthy side, what with the prevalence for oil/butter/cheese.  I've found ways to satisfy my cravings for Mexican in ways that are healthy but still delicious.

Here are my tips to cut out some of the fat, and bring in some healthy bits:

  1. Choose wheat or corn tortillas when possible.
  2. Use coleslaw in your tacos to incorporate veggies and creaminess and eliminate the need for a big glop of fatty sour cream.
  3. Change up the cheese!  Feta is a close match to cotija cheese which is used in a lot of traditional mexican cooking.  It has high salt content, so watch the salt in the rest of your components, but it's a bit healthier
And now, the moment you've been waiting for: I'm going to tell you how to make these tacos!  Not going to lie, I ate them for dinner tonight, and last night, and would probably eat them again tomorrow.  That is how much I loooooooove them.  These are not your average tacos, but if you give them a try, you won't be sorry!

16 ounce bagged coleslaw mix      1/4 cup reduced fat greek yogurt
2 tbsp orange juice                         1 tsp sugar
1 tbsp red wine vinegar
Spices: cumin, smoked paprika, chili powder, cayenne, salt, pepper

Mix liquids and spices to taste, then add coleslaw.  Stir well and chill.  The longer it has to sit, the better it will taste!

Pickled Red Onions (Recipe a la Bobby Flay and Food Network Magazine)
1/2 red onion, sliced thin                          3/8 cup lime juice
1/8 cup each red wine vinegar & sugar    1/2 tbsp salt

Bring liquids/salt/sugar to a boil in a saucepan.  Remove from heat and let cool, 5 minutes.  Toss with the red onion (easy way: put in mason jar); cover and chill at least 4 hours, shake jar periodically.

Ashlie Style Shrimp
Spices: garlic powder, smoked paprika, chili powder, cayenne
Olive Oil

Mix together garlic powder, smoked paprika, and chili powder in equal qualities, depending on the number of shrimp you are cooking.  Add cayenne to taste.  Mix olive oil into the spices and mix in the shrimp.  Cook shrimp in a hot pan for a few minutes per side.

To make the tacos, grab your wheat tortilla and put a heaping spoonful of coleslaw on the bottom, followed by shrimp, feta, and pickled onions.  Enjoy!!!

1 comment:

  1. Ashlie, I made your coleslaw to have with pulled pork yesterday and it was really, really good. Thanks for the recipe! I hate mayonnaise, so this is right up my alley.