Low Fat Fried Shrimp Tacos
Elevate your taco night with these irresistible Low Fat Fried Shrimp Tacos, a lighter take on a classic favorite that doesn’t skimp on flavor. Marinated in a zesty blend of lime juice, chili powder, cumin, and garlic, the shrimp are air-fried to crispy perfection with minimal oil for a healthy, guilt-free crunch. Nestled in warm corn tortillas and topped with a refreshing cabbage-cilantro slaw, creamy avocado, and a dollop of low-fat Greek yogurt, these tacos are a vibrant explosion of textures and flavors. Ready in just 30 minutes, they’re perfect for quick weeknight dinners or casual gatherings. Plus, with their high-protein, low-fat profile, these shrimp tacos are as nutritious as they are delicious. Serve with lime wedges for an extra burst of tangy goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 2 cups cabbage, thinly sliced
- 0.5 cup cilantro, chopped
- 1 avocado, diced
- 0.5 cup low-fat plain Greek yogurt
- 1 lime, sliced into wedges
Instructions
In a large bowl, combine olive oil, juice of one lime, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to form a marinade.
Add shrimp to the bowl and toss until thoroughly coated. Cover and refrigerate the marinating shrimp for at least 15 minutes.
Preheat the air fryer to 400°F (200°C).
Place the marinated shrimp in a single layer in the air fryer basket. Air fry for about 8 minutes, flipping halfway through, or until shrimp are cooked through and slightly crispy.
While the shrimp cook, prepare your toppings. In a small bowl, mix sliced cabbage, cilantro, and a tablespoon of lime juice.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
To assemble the tacos, place a few shrimp in each tortilla. Top with the cabbage and cilantro mixture, diced avocado, and a dollop of low-fat Greek yogurt.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 14.8 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
