Greek Shrimp Tacos Recipe with Feta Broccoli Slaw

• Gluten free

• Seafood

  • 1 1/4 lb Large (16-20 count gulf shrimp

• Produce

  • 1 cup English cucumber
  • 3 tbsp Flat-leaf parsley
  • 1/4 tsp Garlic powder
  • 2 Green onions
  • 1 tsp Marjoram, ground

• Condiments

  • 1/2 tsp Honey or agave nectar
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 3/8 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 8 White corn tortillas

• Dairy

  • 3/8 cup Feta cheese
  • 1/3 cup Greek yogurt, plain nonfat
  • 2 tbsp Milk, nonfat

• Deli

  • 1 2/3 cups Trader joe's broccoli carrot slaw, such as

Found on cookincanuck.com

Description

Ingredients

• 1 ¼ lb. large (16-20 count) Gulf shrimp, peeled & deveined
• 2 tsp olive oil
• ½ tsp ground oregano
• ¼ tsp salt
• ¼ tsp ground pepper
• 8 white corn tortillas
• 1⅔ cups broccoli carrot slaw (such as Trader Joe’s)
• 1 cup diced English cucumber
• 2 green onions, thinly sliced
• 3 tbsp minced flat-leaf parsley
• ⅓ cup plain nonfat Greek yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp nonfat milk
• ½ tsp ground oregano
• ½ tsp honey or agave nectar
• ¼ tsp garlic powder
• ⅛ tsp salt
• ¼ cup + 2 tbsp crumbled feta cheese

Directions

• In a medium bowl, toss the shrimp with the olive oil, oregano, salt and pepper.
• Heat a large nonstick skillet over medium-high heat.
• Add the shrimp and cook until just barely cooked through, 1 to 2 minutes per side.
• Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
• Stuff each tortilla with 3 shrimp, ⅓ cup slaw and 2 teaspoons of the leftover dressing (see slaw).
• In a medium bowl, toss together the broccoli carrot slaw, cucumber, green onions and parsley.
• In a small bowl, whisk together the yogurt, lemon juice, milk, oregano, honey (or agave nectar), garlic powder and salt.
• Pour half of the dressing onto the broccoli slaw mixture and toss to coat. Toss with the feta cheese.

Nutrition