About the Recipe
These Shrimp Tacos with Avocado Salsa and Yogurt Cilantro Sauce are a vibrant and flavourful dish that’s as nutritious as it is delicious. Packed with protein from the shrimp and Greek yogurt, these tacos make for a satisfying meal that delivers a well-rounded combination of healthy fats, fiber, and essential vitamins.
Shrimp are an excellent source of lean protein, making this dish a great option for those looking to increase their protein intake without excess calories. Paired with the creamy avocado salsa, which adds heart-healthy monounsaturated fats, and the tangy yogurt cilantro sauce, you get a perfect balance of macronutrients. The Greek yogurt also offers a dose of gut-friendly probiotics, while the fresh vegetables like tomatoes, jalapeños, and cilantro contribute to your daily intake of vitamins and antioxidants.
This recipe can easily be adjusted to fit different dietary needs: use gluten-free tortillas for a gluten-free option (GFO), skip the yogurt sauce for a dairy-free version (DFO), and enjoy a fresh, satisfying meal that’s rich in protein, healthy fats, and fiber. Whether you're looking for a post-workout meal or just a flavorful taco night, these shrimp tacos are a winner.
Ingredients
Shrimp:
450g shrimp, peeled and deveined (or frozen)
1 tbsp extra virgin olive oil
1 large garlic, minced
½ tsp ground cumin
¼ tsp chilli powder
½ tsp onion powder
¼ tsp kosher salt
1 tbsp extra virgin olive oil
squeeze of lime juice
6-8 small tortillas (can use GF tortillas for GFO)
Avocado Salsa:
1 tomato, diced
1 avocado, diced
1 jalapeno, diced
½ tsp salt
¼ tsp black pepper
1 tsp fresh lime juice
¼ cup fresh cilantro leaves, finely chopped
Yogurt Cilantro Sauce:
Skip this for DFO
2 large cloves garlic
½ medium jalapeño, seeds removed
1 cup cilantro leaves, finely chopped
1 ½ cups high protein Greek yogurt
1 ½ tbsp lime juice
1 tsp honey
Salt and pepper to taste
Preparation
Step 1
In a medium bowl, combine olive oil, garlic, cumin, chilli powder, onion powder, and salt. Add the shrimp and toss until they’re evenly coated with the marinade. Cover and refrigerate for 10 minutes.
Heat olive oil in a large skillet on medium-high heat for about 2 minutes. Once sizzling, add the shrimp. Cook the shrimp over medium-high heat for 5-6 minutes, turning occasionally until they are cooked through. Remove from heat and top with a squeeze of lime juice.
Step 2
Add tomato, avocado, jalapeño, salt, pepper, lime juice, and cilantro to a small bowl and mix to combine.
Step 3
In a food processor, blend the garlic cloves and jalapeño. Add the cilantro and process until chopped (don't blend completely). Add the Greek yogurt, lime juice, honey, salt, and pepper. Blend until smooth, stopping and scraping the sides as required. If the sauce is too thick, adjust consistency with water (although be careful to only add small amounts at a time as you don't want the sauce to be too thin).
Step 4
Heat tortillas in the oven or microwave if you want them warm (optional). Layer the ingredients on tortillas as follows: avocado salsa, followed by shrimp, and topping with cilantro yogurt sauce. Add lime wedges on the side for serving.
Macros
Per serve (4)
Calories: 321 kcal
Protein: 32g
Carbohydrates: 9.7g
Sugars: 5g
Fat: 16.5g
Monounsaturated fat: 13g
Saturated fat: 3g
Polyunsaturated fat: 2g