2 tablespoons canola mayonnaise (such as Hellmann's)
1/2 teaspoon minced garlic
1/2 teaspoon white vinegar
2 ounces queso fresco, crumbled (about 1/2 cup)
2 teaspoons paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
8 (6-inch) corn tortillas
1/2 cup diced plum tomato
1 ripe avocado, peeled and roughly mashed
How to Make It
Combine first 5 ingredients in a small bowl; set aside.
Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.
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I had some leftover flour tortillas, so I made these for dinner last night and they were great. Since we had flour tortillas, we rolled the tacos like burritos. The Queso Fresco mixture, tomatoes, and avocado mixed in added a nice flavor to the blackened shrimp. We used cherry tomatoes from our garden, since our plum tomatoes weren't quite ready. We squeezed a little lime juice on each taco right before rolling up. We paired this with corn on the cob from the garden. I would definitely make this again because it was a quick and easy recipe, and it tastes great.
This is my first attempt at anything healthy in years. I was really surprised at just how good it was, and how well all of the flavors worked together. I am definitely going to make this again. and again and again.
YUM! Loved this recipe. Only added some fresh cilantro to the finished product. Even my husband, who doesn't love shrimp, asked me to make this again. Will definitely be a frequent repeat recipe in our house.
We love the seasoning blend for the shrimp in this recipe and make it often because it is so quick and easy. However, we don't love the quaso fresco blend and have subbed it with non-fat Greek yogurt or low-fat sour cream and both were good. I also make homemade guacamole in place of the mashed avocados and spice it up with cilantro and lime (and omitting any suggested fat). This recipe is one of our favs.
I loved this recipe! It has so much flavor! I used feta cheese instead of the queso blanco because I didn't have any. Since feta is stronger I used half the amount. I added lime juice and cilantro to the avocado, as suggested by others. I also threw in some green chilies and little bit of onion which made the avocado like guacamole. This recipe totally made my day. My son saw the recipe on the front cover of Cooking Light and requested it for his birthday dinner. It definitely did not disappoint. It was a huge hit with all 6 of us!
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