Today’s BFF: B’s Food Friday, comes from Self Magazine. I’ve made their Cilantro-Lime Shrimp Tacos several times and they are delicious! I hope you enjoy them as much as we do! love, b
3 teaspoons olive oil, divided
1 teaspoon chopped garlic
Salt
Pepper
2 teaspoons lime juice
1 tablespoon chopped cilantro
4 ounces (about 8-10) large shrimp, shelled, deveined, tails removed
1/2 cup bell pepper, sliced
1/4 yellow onion, sliced
2 6-inch corn tortillas
3 tablespoons nonfat plain Greek yogurt
4 tablespoons chopped avocado
2 tablespoons salsa
PREPARATION
In a bowl, mix 2 tsp olive oil with garlic, a pinch of salt and pepper, lime juice and cilantro. Add shrimp; toss to coat. Cover and place in the fridge; let shrimp marinate at least 20 minutes. In a pan over medium-high heat, sauté bell pepper and onion in 1 tsp olive oil until tender, about 5 minutes. Add shrimp and marinade and sauté 3 to 4 minutes or until shrimp turn pink. Divide shrimp mixture between tortillas; top each tortilla with half the yogurt, avocado and salsa.
Recipe & Photo: Self Magazine
