Light Shrimp Tacos
As part of my Year of Intentional Living project, I’m focusing on health in January. I’ve really been watching my portion size and paying a lot more attention to calories. I don’t believe calories tell the whole story of health (because technically you could stay within a daily caloric number and still eat unhealthy junk food), but I do think if you’re trying to eat whole foods and watching portion sizes, it helps a lot with overall health and weight loss. I still have a little over 20 lbs. of baby weight to lose (did I mention my baby was born almost a YEAR ago?). It seems to have come off slower with each baby, no matter how hard I work. I’m hoping this health push in January will give me the physical and mental boost I need to get the rest off.
Enter in daily meal prep – as someone who loves to cook and make new recipes it can be hard to be really restrictive with calories (hello, usually I’d be pouring cilantro lime ranch all over these), but what I’ve realized is how quickly all those sauces and sides can add up. So I’ve been trying to make lower calorie meals (like this Steak and Asparagus Salad we had last week – so good).
These shrimp tacos are lighter than how I see most versions on Pinterest – covered in sauces and lots of toppings. These Light Shrimp Tacos have one corn tortilla each, 6-7 small shrimp, 2 tiny slices of avocado, and a small sprinkling of fresh cheese, cilantro, and fresh lime juice. (Did you know small shrimp only have 3-4 calories each? And a lot of protein!). I noticed if you use only a tiny amount of avocado, you still get a lot of flavor but you cut a lot of calories but slimming it down. Also, if you use light queso fresco or another light cheese, you can cut down on the calories. The result? Each taco only has about 140. I can have 3 of these for a meal and still easily stay within my healthy range for the day.
I hope you try these Light Fish Tacos soon! They are delicious!
Light Shrimp Tacos
Recipe amounts are for 6 total fish tacos - increase amounts as needed for feeding more people!
- 40 small shrimp peeled, deveined, tail off
- 6 small corn tortillas, white or yellow
- 1 small avocado very thinly sliced
- 4 tbsp light queso fresco cheese, crumbled
- cilantro chopped
- 2-3 fresh limes
- chili powder Trader Joes Chile Lime is great too
- garlic powder
- olive oil for drizzling
Lay shrimp out on large baking sheet. Drizzle lightly with olive oil, salt, garlic powder, and chili powder. Toss to coat.
Broil on low for 8-10 minutes until slightly browned. Remove from oven.
While shrimp are cooking, warm corn tortillas in a pan on medium heat. Warming them will soften them so they don't break while eating. You can warm them in a dry pan, or lightly spray the pan with cooking oil.
Once shrimp has cooked, begin to assemble tacos.
Lay out warmed tortillas. Place very thinly sliced avocados on each tortilla. About 2 each.
Then layer shrimp, queso fresco, and cilantro.
Top with several squeezes of fresh lime juice. Serve immediately!
To serve for a large group, have all ingredients ready and broil shrimp just before eating so it's warm when served. Enjoy!