My family loved this recipe! This entire meal takes around 20-30 minutes to prepare. The coriander seasonings give the shrimp a sweet taste and the drizzle gives it a hint of tang. It is perfect for a weeknight where you are looking to throw stuff together.
To start, you need to defrost your shrimp under cold running water. Once it is defrosted, butterfly and de-vein each shrimp. Place shrimp, juice from 1 lime, 1 Tbsp Ground Coriander seasoning, 1 tsp salt, and 1 tsp pepper in a bowl and mix together. Let shrimp marinate in this until you place them on the stove to cook.
Next, you will need to chop the fresh cilantro. Then, take 1 cup of Fage 0% Greek Yogurt, 2-3 Tbsp lime juice, 1 Tbsp honey, the chopped cilantro, and 1 tsp of salt and pepper and add into food processor. Mix until combined.
Place this in a bowl and refrigerate until you are ready to assemble the tacos.
Chop the romaine lettuce and dice the tomato. Keep some cilantro out to garnish your tacos with on top!
Heat your skillet to medium heat and spray with Canola oil PAM. Add shrimp and cook on each side until thoroughly cooked through.
Heat a separate skillet on low heat and place the small tortillas on the skillet. Heat each tortilla for 30 seconds on each side until warm.
Assemble the tacos by putting 5-6 shrimp, romaine lettuce, tomato, 2-3 pieces of cilantro and the cilantro-lime yogurt drizzle on top. If you’d like, you can top it off with shredded, low-fat mozzarella cheese.