Spicy Garlic Shrimp Tacos
Every night can be taco night. Continuing to prove healthy can be delicious, we whipped up this Spicy Garlic Shrimp Taco dish made with simple, clean, and super flavorful ingredients, including Kosterina Garlic Olive Oil.
INGREDIENTS
Garlic Cilantro Sauce:
1/4 cup Kosterina Garlic Olive Oil
1/2 cup green onions, chopped
1/2 cup cilantro leaves, chopped
1/2 teaspoon salt
Juice of 2 limes
1/2 cup Cocojune Cultured Coconut Yogurt
Shrimp Taco Spice Mix
2 teaspoons Jennifer Fisher Spicy Salt
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Shrimp Tacos
1 lb. shrimp, peeled and deveined, tails removed
2 tbsp Kosterina Everyday Extra Virgin Olive Oil
3 cups shredded green cabbage
12 Siete Foods Grain Free Taco Shells
2 avocados, thinly sliced
Lime wedges for serving (optional)
PROCESS
- Make the garlic cilantro sauce. To a food processor or blender, add Kosterina Garlic Olive Oil, green onions, cilantro leaves, salt, lime juice, and Cocojune Cultured Coconut Yogurt. Blend until the sauce is smooth and completely combined, then set aside or in the fridge while preparing the rest of the ingredients.
- Make the spice mix. In a small bowl, mix together Jennifer Fisher Spicy Salt, onion powder, cayenne pepper, and garlic powder until combined.
- Drain the shrimp and pat dry with a paper towel to remove excess water. Add the shrimp to a large bowl, then toss with the spice mix until the shrimp are completely coated in seasoning.
- Heat a pan over medium heat, then add Kosterina Everyday Extra Virgin Olive Oil and the shrimp in an even layer. Saute for about 6 minutes, flipping halfway, until the shrimp are completely cooked. Remove from the heat and set aside.
- Drizzle about half of the garlic cilantro sauce over the shredded cabbage and toss to coat.
- To assemble the tacos, layer the sliced avocado, cabbage, and shrimp into Siete Foods Grain Free Taco Shells and drizzle with garlic cilantro sauce. Serve with lime wedges if desired.