Shrimp Tacos for One
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Garlic butter shrimp in two flour tortillas, topped with a creamy avocado and spinach sauce.
Ingredients
Shrimp
- 4 ounces peeled and deveined shrimp
- ¼ teaspoon Creole seasoning
- ½ tablespoon salted butter
- 1 clove garlic minced
Avocado sauce
- ½ medium avocado
- ¼ cup plain yogurt
- ½ tablespoon lime juice
- 1 cup spinach
- 1 tablespoon olive oil
- ¼ teaspoon Creole seasoning
- ⅛ teaspoon ground cumin
- ⅛ teaspoon kosher salt
To serve
- 2 flour tortillas
- 2 tablespoons chopped cilantro (optional)
Equipment
- skillet
- food processor
Directions
- Toss the shrimp with ¼ teaspoon of the Creole seasoning.
- Melt the butter in an 8-inch skillet over medium-high heat. Add the garlic and cook for 30 seconds, stirring.
- Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Take them out of the pan.
- In a mini food processor, blend the avocado, yogurt, lime juice, spinach, olive oil, the other ¼ teaspoon of Creole seasoning, cumin, and salt until smooth.
- Fill the tortillas with the shrimp and top with the avocado sauce and cilantro, if using.
Nutrition
Serving: 205g | Calories: 368kcal | Carbohydrates: 31g | Protein: 19g | Fat: 20g | Saturated Fat: 5.1g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 637mg | Potassium: 568mg | Fiber: 4.6g | Sugar: 4.6g | Vitamin A: 1556IU | Vitamin C: 9.9mg | Calcium: 194mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 tacos; peeled and deveined shrimp counted as raw shrimp, ¼ cup plain yogurt counted as plain nonfat yogurt. Brands and portions vary, so use it only as an approximation.