I picked up two pounds of my favorite Gulf shrimp at the farmer’s market last weekend, and after boiling (and eating) one pound, I decided to try something different with the second pound. I thought I’d make shrimp tacos – seafood tacos are fairly common around here, usually made with fish or shrimp, with either fried or grilled or even blackened seafood. They can be delectably over-the-top: fried shrimp tacos with avocado and cole slaw are an example.
But I’m trying to be calorie-conscious, so I’ve grilled my shrimp, and I’m serving them on a corn tortilla with a spicy slaw. Corn tortillas because calorically, two corn tortillas have about the same amount of calories as one flour tortilla – but you could use either. I dusted the shrimp with a store-bought fajita seasoning that’s got salt, pepper, cumin, garlic powder, and onion powder, then grilled them on skewers. The shrimp and my slaw (recipe below) went into the heated corn torillas, and yum! A tasty, light lunch.
12 ounce bag of rainbow slaw (or slaw mix)
1/2 cup of mayo (I used fat free)
1 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon red pepper flakes
Whisk mayo through red pepper in a bowl – toss with the slaw mix.
(I can’t help but wonder what this would taste like if you used hot sauce instead of red pepper…)