Skinny Citrus Shrimp Tacos

Tacos filled with warm citrus shrimp, fresh cucumber salsa and Greek yogurt crema are a smart and delicious skinny indulgence. Pair with a Skinny Cucumber Lime SPAgarita.

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Skinny Citrus Shrimp Tacos

OldElPasoRecipe by OldElPaso

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30 minutes

1 hour

8 Items

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    Ingredients

    • [Shrimp and Marinade]
    • 1/2  cup orange juice
    • 2  tablespoons fresh lime juice
    • 2  tablespoons chopped jalapeño chiles
    • 1  clove garlic, finely chopped
    • 1  lb uncooked medium shrimp, peeled, deveined
    • [Cucumber Salsa Fresca]
    • 2  plum (Roma) tomatoes, seeded, chopped
    • 2  tablespoons chopped jalapeño chiles
    • 1/4  cup chopped red onion
    • 1/4  cup chopped fresh cilantro leaves
    • 1/2  English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
    • 1/4  teaspoon salt
    • [Yogurt Crema]
    • 1  container (6 oz) Yoplait® Greek Fat Free plain yogurt
    • 2  tablespoons orange juice
    • [Tortillas]
    • 8  Old El Paso® flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

    Directions

    1. 1In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
    2. 2Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
    3. 3Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

    Categories: Main Dishes, Mexican

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