Skinny Citrus Shrimp Tacos

Prep 30 min
Total 60 min
Servings 8

Tacos filled with warm citrus shrimp, fresh cucumber salsa and Greek yogurt crema are a smart and delicious skinny indulgence. Pair with a Skinny Cucumber Lime SPAgarita.

By Betty Crocker Kitchens

Updated September 17, 2013

Ingredients

Shrimp and Marinade

1/2

cup orange juice
2

tablespoons fresh lime juice
2

tablespoons chopped jalapeño chiles
1

clove garlic, finely chopped
1

lb uncooked medium shrimp, peeled, deveined

Cucumber Salsa Fresca

2

plum (Roma) tomatoes, seeded, chopped
2

tablespoons chopped jalapeño chiles
1/4

cup chopped red onion
1/4

cup chopped fresh cilantro leaves
1/2

English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4

teaspoon salt

Yogurt Crema

1

container (6 oz) Greek Fat Free plain yogurt
2

tablespoons orange juice

Tortillas

8

Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Steps

1

In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
2

Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
3

Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

To make a Skinny Cucumber Lime SPAgarita: Add 3 slices English (seedless) cucumber and half an orange slice to cocktail shaker; break up with muddler or spoon. Add 1 oz blanco tequila, 3/4 oz clear orange-flavored liqueur and 1/2 oz fresh lime juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass. Top with 1/2 oz chilled club soda. Garnish with lime slices and additional orange and cucumber slices. Makes 1 drink. Calories 140; Total Fat 0g; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g