Low Sodium Fried Shrimp Tacos
Elevate your taco night with these irresistible Low Sodium Fried Shrimp Tacos, a flavorful and guilt-free twist on a classic favorite! Perfect for those watching their sodium intake, this recipe combines golden, crispy shrimp seasoned with a zesty blend of paprika, garlic, onion powder, and a hint of cayenne for a touch of heat. Nestled in warm corn tortillas, the shrimp are topped with a vibrant red cabbage slaw and crowned with a creamy avocado-lime yogurt sauce that adds a refreshing, tangy finish. With a prep time of just 25 minutes, these tacos are quick, delicious, and loaded with wholesome ingredients like fresh cilantro, shredded carrots, and juicy tomatoes. Enjoy a healthy, satisfying meal that balances crunch, zest, and creaminess—all wrapped up in a low-sodium package. Perfect for seafood lovers and taco enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 cups Canola oil
- 8 Corn tortillas
- 2 cups Red cabbage, thinly sliced
- 1 Carrot, shredded
- 0.5 cup Cilantro, chopped
- 2 Lime, juiced
- 1 Avocado, ripe
- 0.5 cup Plain Greek yogurt, unsalted
- 1 Garlic clove, minced
- 2 Green onion, thinly sliced
- 1 Tomato, diced
Instructions
In a medium bowl, combine cornstarch, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
Dredge the shrimp in the cornstarch mixture, ensuring they are evenly coated.
Heat canola oil in a large skillet over medium-high heat until hot but not smoking.
Fry shrimp in batches for about 2-3 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a separate bowl, combine red cabbage, carrot, cilantro, and the juice of one lime. Toss to mix. Set aside.
For the avocado lime cream, blend avocado, Greek yogurt, minced garlic, the juice of one lime, and a pinch of black pepper in a blender until smooth.
Warm the corn tortillas in a skillet over medium heat or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
Assemble tacos by placing a few pieces of fried shrimp onto each tortilla, add a scoop of cabbage slaw, and drizzle with avocado lime cream.
Garnish with green onions and diced tomatoes.
Serve immediately, providing extra lime wedges for squeezing over tacos if desired.
Nutrition Facts
Calories |
6037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.2 g | 623% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 30.6 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4920 mg | 105% | |
*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.
