This Low Calorie Shrimp Tacos Recipe takes less than 20 minutes to make (start to finish!) and is just 179 calories! I’ve included healthy shrimp tacos toppings to help you make the best healthy tacos you’ve ever had!
Ingredients You’ll Need:
- 1 pound large shrimp
- 3 tablespoons taco seasoning
- Olive Oil spray
- 10 tortillas (flour or corn tortillas)
- 1 cup shredded cabbage
- ¼ cup chopped cilantro
- 1 avocado
- ½ red onion
- 2 limes
- ¼ cup Greek Yogurt
- ½ teaspoon adobo sauce from chipotle peppers
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Healthy toppings below in the recipe card
Low Calorie Shrimp Tacos
Healthy Shrimp Tacos Meal Prep and Storage
Meal Prep
- Prep – Clean the shrimp and make the shrimp sauce.
- Cover – Place each in separate bags or containers until ready to use.
- Refrigerate or Freeze – Will hold for 4 days in the fridge. And in the freezer for 1 month.
- Cook – Defrost overnight in the fridge if frozen. Cook as directed below (you can print out the recipe card and tape it to the top).
Leftover Storage
- Cook – Cook the shrimp as directed below.
- Individual or Family Servings – Add single servings of cooked shrimp to individual containers for single serve. Or as many servings as you need for the full family for family servings. Cover and store for later.
- Refrigerate or Freeze – Will hold for 4 days in the fridge. And in the freezer for 1 month.
- Reheat – Defrost in the fridge if frozen. Microwave for 3 minutes, or add to a hot dry pan pan medium heat flipping to avoid burning.
Low Calorie Shrimp Tacos Recipe
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Low Calorie Shrimp Tacos
Ingredients
Simple Shrimp Tacos:
- 1 pound large shrimp peeled and deveined
- 3 tablespoons taco seasoning
- Olive Oil spray
- 10 tortillas flour or corn tortillas
- 1 cup shredded cabbage
- ¼ cup chopped cilantro
- 1 avocado sliced thin
- ½ red onion sliced thin
- Juice of 1 lime
Shrimp Taco Sauce:
- ¼ cup Greek Yogurt
- ½ teaspoon adobo sauce from chipotle peppers
- 1 lime zest and juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Optional Shrimp Taco Toppings:
- Sliced jalapeños
- Crumbled cotija cheese
- Mango salsa
Instructions
- To a blender or food processor, combine the Shrimp Taco Sauce ingredients and pulse until smooth. Set aside to marinate while you work on the shrimp tacos.
- In a large bowl, toss the shrimp with the taco seasoning until evenly coated.
- Heat a large pan over medium-high heat. Spray with olive oil and add in the shrimp.
- Cook the shrimp for 3-4 minutes, flipping once, until they are opaque and cooked through. Squeeze over the lime juice, toss well and then remove from heat.
- Fill each flour tortilla with cabbage, cilantro, a slice of avocado, a few shrimp. Top with Shrimp Taco Sauce and any additional toppings you desire.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Shrimp Tacos
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Article History:
- Originally written and published May 8, 2021 by Audrey Johns
- Most recent update on November 30, 2023 by Audrey Johns
I’m so glad you loved the recipe!! Thank you for the feedback 🙂
I have made this recipe many times and it is soooo good! It’s an easy recipe to cut in half when there is only one or two people eating. I have made many of Audrey’s recipes and have never been disappointed.
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