Shrimp:
1 pound medium shrimp, peeled and deveined extra virgin olive oil with fresh garlic
2 tsp. chili powder
1 tsp. cumin
3 garlic cloves, minced
2 Tbsp. extra virgin olive oil
Taco Filling:
Red cabbage or cole slaw mix
Queso fresco
Green salsa (tomatillo)
Cilantro for garnish
Sauce:
½ C. Greek yogurt
4 Tbsp. low-fat milk
1 tsp. cumin
Mix the Greek yogurt, milk and cumin for the dressing on the cole slaw mix. Set aside. Toss your shrimp with seasonings. Saute, along with garlic, in the extra virgin olive oil. Assemble all ingredients in a corn tortilla. You can either dress the slaw mix ahead of time, or have each person add as much or as little dressing as they choose. Add crumbled queso fresco, salsa and cilantro to taste.