Grilled Shrimp Tacos

This Recipe Serves 4


¼ cup nonfat plain Greek yogurt
2 tablespoons light mayonnaise
½ teaspoon chili powder
12 ounces peeled and deveined shrimp
4 long bamboo skewers, soaked in warm water
1 tablespoon olive oil
2 cloves garlic, minced or grated
1 lime, juiced
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
4 (6-inch) corn tortillas
1 cup shredded lettuce
½ cup salsa verde


  1. Preheat an indoor or outdoor grill.
  2. In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.
  3. Skewer 3 ounces of shrimp on each skewer.
  4. In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.
  5. Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with ¼ cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde. Repeat for the remaining three tacos.

Recipe Cost: $9.29

Side Suggestion: Serve this dish with a green salad tossed with cilantro lime vinaigrette.

credit: Copyright 1995-2015 American Diabetes Association. All Rights Reserved. Use of this website constitutes acceptance of our Terms of Service and Privacy Policy. – See more at:


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