Shrimp Tacos with Cabbage Recipe

This post brought to you by Fresh from Florida. All opinions are 100% mine.

My husband and I are setting our New Year's resolutions in motion this week by making some positive changes to our diet. We're upping our protein and cutting out sugar and wheat in an attempt to lose 20+ pounds each. It's going to be hard giving up sweets, but the good news is that I can eat as much yummy seafood as I can get my hands on ... Thankfully, fresh & local fish and shrimp are not hard to find in Florida 😉

We already eat fish at least once a week, but with our new meal plans, I'm adding more shrimp into the mix. Here in Florida, we have quite a few different varieties of shrimp, but my all-time favorite is Key West Pinks. Yum! If you haven't tried them, Key West Pink Shrimp are firm, slightly sweet (in a good way!), and completely delectable. I can find them locally at Publix and the Farmer's Market, but I wouldn't say no to a trip down to the Keys to get some straight from the source!

The thing I love about shrimp is how versatile they are. You really can add them to any dish, and since they are low in fat and calories, they're a healthy alternative to other proteins. I've been browsing the Fresh From Florida website for some meal ideas and came across a recipe for Shrimp Tacos with Cabbage that I'm going to try this week.

...Doesn't it look delicious!?

Shrimp Tacos with Cabbage Recipe

Ingredients:

• 1 pound medium-sized Florida shrimp, peeled
• 8 corn tortillas
• 1/4 cup fresh cilantro, chopped
• 2 cups Florida cabbage, shredded
• 2 Florida tomatoes, diced
• 1 tablespoon hot pepper sauce (your favorite)
• 1 fresh lime, juiced
• Vegetable oil (cooking)
• ½ cup plain yogurt
• 1 teaspoon dried cumin
• Sea salt and fresh ground pepper to taste

Directions:

1. Wrap tortillas in foil and warm in a 300-degree oven.
2. Preheat a medium sized sauté pan over medium-high heat
3. In a small mixing bowl combine the yogurt, lime juice, cumin and hot sauce. Stir ingredients to combine and taste. Adjust seasoning with salt and pepper. Set aside the yogurt sauce for later.
4. Lightly season the shrimp with salt and pepper. Add 1 tablespoon of oil to the preheated sauté pan. Carefully add the seasoned shrimp to the sauté pan. Cook for 2 to 4 minutes or until completely done throughout.
5. Assemble tacos by starting with a tortilla, then layer cabbage, cilantro and tomatoes. Place an even portion of shrimp on top of the vegetables. Spoon some of the yogurt sauce on top of the shrimp.