Low Sodium Shrimp Taco
Savor the vibrant flavors of this Low Sodium Shrimp Taco recipe, a healthy and delicious twist on a classic favorite! Packed with tender, marinated shrimp seasoned with bold spices like cumin and chili powder, these tacos bring zesty appeal without relying on added salt. Fresh toppings like crunchy red cabbage, creamy avocado, crisp radishes, and a dollop of unsalted Greek yogurt add layers of texture and taste, while cilantro and lime wedges lend a refreshing burst of citrus and herbal notes. Perfect for a quick weeknight meal, this recipe comes together in just 30 minutes, making it a guilt-free dish that’s as nourishing as it is satisfying. Warm corn tortillas tie it all together for a wholesome, low-sodium dinner option worth savoring.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 8 corn tortillas
- 1 cup red cabbage, thinly sliced
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 4 radishes, thinly sliced
- 0.5 cup unsalted Greek yogurt
- 1 lime, cut into wedges
Instructions
In a large bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, and black pepper.
Add the shrimp to the bowl and toss to coat evenly in the marinade. Allow the shrimp to marinate for about 15 minutes.
While the shrimp is marinating, prepare the taco toppings by slicing the red cabbage, avocado, and radishes and chopping the cilantro.
Heat a non-stick skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
Warm the corn tortillas in a dry skillet or microwave them for 15 seconds until pliable.
Assemble the tacos by placing a few shrimp into each tortilla. Top with red cabbage, avocado slices, radish slices, chopped cilantro, and a dollop of unsalted Greek yogurt.
Serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 23.2 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 930 mg | 72% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4474 mg | 95% | |
*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.
