It’s Taco Tuesday and I’m bringing some heat to the table, paired with a cool and refreshing ‘salsa’ to tone it down.
Once you see this creamy goodness, do not be alarmed — it’s much healthier than you think! So go ahead and indulge without the guilt. I’ve been on a Greek yogurt for cooking kick lately, and it’s a staple in this recipe!
The sauce is SO good that I just want to make more… and more… and put it on EVERYTHING.
Here is what you’ll need:
- 18-20 large shrimp
- 1 Tbsp olive oil
- ½ cup plain Greek yogurt
- 1/2 Tbsp Sriracha (more or less based on your spice preference)
- 1 Tbsp smokey chipotle sauce
- 1 tsp sugar
- 1 tsp paprika
- 2 green onions, chopped
- 4 wheat tortillas
- Red cabbage, shredded
- Romaine, shredded
- Black bean, corn, red onion, cilantro – mixed to create a “salsa”
In a large sauté pan, heat olive oil and cook the shrimp until pink — cool for five minutes. Meanwhile, combine the Greek yogurt, sriracha, chipotle sauce, sugar, paprika and green onions to make the ‘bang bang’ sauce; combine corn, black beans, onions and cilantro to make the ‘salsa.’
Coat the shrimp in the ‘bang bang’ sauce.
For tacos: layer red cabbage, romaine, black bean + corn salsa, and shrimp on each tortilla.
Serve immediately & enjoy!