Since I will be making this on WBIR/Fox 43 on Tuesday morning, I thought I would reshare this recipe with a little change.  Two years ago, I posted a blog on a mexican-inspired grilled shrimp taco recipe that I created.  My goal was to make a lighter, healthier version and find a way to create a low calorie creamy sauce that would replace all that fattening sour cream that my husband loves to pile on his tacos.  I also wanted to add a bit of tropical flair and hence, Grilled Shrimp Tacos with Tropical Guacamole Salad with a Creamy Lime Sauce was born!

Follow this link to the original blog post:  https://wordpress.com/post/reciperealities.net/966

Since then, I have made it just a bit more healthy with the replacement of Greek Yogurt to replace the Sour Cream in the Lime Sauce.  It was successful!  An already low calorie and low fat recipe became even lighter with not one bit of change in the delicious flavors! Hope you enjoy it!

Grilled Shrimp Tacos with Creamy Lime Sauce and Tropical Avocado Salad

Creamy Lime Sauce

This sauce has 10 calories and 2 grams of fat per tablespoon less than using regular sour cream! Save the leftovers in fridge for up to 10 days to enhance other dishes!

*You want to make this first so it can go in the fridge while you prepare everything else.

Ingredients:

  • 1/4 cup fresh lime juice (do not use store bought!….remember, FRESH FLAVORS)
  • 1/2 cup Low or Non-Fat Greek Yogurt
  • 1 teaspoon of sugar
  • 2 teaspoons of minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of ground cumin
  • 1 tablespoon of hot sauce (more if you like)
  • 1 tablespoon of chopped cilantro (more if you like)
  • 1/4 cup olive oil

Directions

Combine first 10 ingredients (all except oil).  Slowly drizzle in oil, whisking to emulsify.  Refrigerate for at least 30 minutes for flavors to meld.  Can be made a day ahead and will keep in fridge so several days after as well.

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On to the Tropical Guacamole Salad!

Tropical Guacamole Salad

Ingredients:

  • 1 mango, pitted, peeled, and cubed
  • 1/4 pineapple, peeled and cubed
  • 1 cup grape tomatoes, halved
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons of jalepeno, seeded and minced
  • 2 avocados, peeled, pitted, and chopped
  • Salt and Pepper to taste

Combine all ingredients and refrigerate for at least 30 minutes.

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Isn’t that a beautiful Salad?  I could eat it for days!

Just an FYI…this would be great on anything and I even snacked on it by itself the next day!  The lime juice helped the guacamole from turning brown too fast.

 

Lime-Marinated Shrimp Tacos

Ingredients

  • 1/4 cup lime juice
  • 2 tablespoons of minced garlic
  • 2 tablespoons of olive oil
  • 2-3 tablespoons of Cajun Seasoning (depends on how spicy you like it)
  • 2 lbs. shrimp
  • Tortillas of your choice (I had whole wheat and Jeff had corn)

Directions

Whisk together the lime juice, garlic, and olive oil; Place in a gallon sized Ziplock bag.  Add the shrimp and marinate in the refrigerator for 1-4 hours.

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Drain the marinade and rub shrimp with the Cajun Seasoning.  Thread shrimp onto skewers.

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Preheat your grill to high.  Brush grill grate with olive oil.  (Note:  I used my indoor grill pan that day since the weather was not cooperating.)  Grill shrimp 2-3 minutes on each side until cooked through.  Remove the Shrimp from the skewers and set aside.

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Now it’s time to prepare your taco! Place 4-5 Shrimp on tortilla, top with the Creamy Lime Sauce and add a couple of heaping tablespoons of the Tropical Guacamole Salad.

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You can even add a little cheese if you want!

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I like to serve this with some Mexican Black Beans to compliment the tacos…YUM!

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Bottom Line:  This recipe will wow crowds…it truly is that good!  I like the switch from the Sour Cream to the Greek Yogurt and I think you will, too!  Add it to your Cinco De Mayo celebration in May for a sensational burst of flavor!  Until next time, I am Chef Frankie, Always in the Kitchen, Having Fun, and Cooking with Wild Abandonment!

P.S.  Join me on WBIR/FOX 43 on Tuesday, August 9, 2016 as I prepare this on the 8:20 Cooking Segment!

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