A short while ago, I paired up with Woman’s health to create 4 inspiring and healthy dishes that could ALL be made in under 20 minutes. Just incase you missed the opportunity to grab the recipes then, I wanted to share them with you on the blog now, because frankly, they’re too good to miss! I’m starting with one of my absolute favourite dishes – shrimp tacos and avocado cream. Yum!

I’m a big Sunday night chicken fajitas girl but occasionally it’s nice to change it up and get a little creative!
Using only raw vegetables in the wraps, these spicy shrimp tacos are the perfect combination of mouth-watering indulgence and healthy living. You definitely don’t feel like you’re holding back and they’re great to make for dinner with friends as it gets everyone involved! The shrimps are naturally spiced with smokey paprika and as they only take a few minutes to cook, dinner will be ready in a flash! A lot of the prep (chopping of the vegetables) can be done before hand and kept in the fridge covered with cling film and lime juice to make sure they don’t dry out.

It’s essential to smother as much avocado cream over and in the tacos as your guests allow you! It’s one of my favourite creations and consisting of mainly greek yoghurt and avocado, is the perfect healthy alternative to the likes of sour cream. If you have any left over, pop it on a salad the next day for a creamy and delicious dressing. Hope you enjoy these as much as I do!

Coming soon are my healthy Berry Crumbles, Greek Salmon with Creamy Cucumber & Dill Salad and Grilled Nectarine and Mozzarella salad.

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Photographs by Grace Guino for Women’s Health Middle East/ITP Publishing Group, for “Clean Meals in 20 Minutes,” Issue #18, Sept 2015

Shrimp Tacos with Avocado Cream

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Spicy Shrimp Tacos with Avocado Cream

Author: Lean Living Girl

Serves: Serves 6

Ingredients

Shrimp Tacos

• 6 Whole wheat tortilla wraps
• 600g Shrimps (Roughly 7 shrimps per wrap)
• ½ Tsp smoked paprika
• 2 large cucumbers, shredded
• 300g shredded red cabbage
• Large handful fresh coriander, chopped
• 1 tbs extra virgin olive oil
• Juice of 1 lime
• Salt and pepper

Avocado Cream

• 2 ripe Avocados
• 4 Tbs Greek yoghurt
• Juice of ½ lime
• 1 Tbs water
• 2 Tbs extra virgin olive oil
• Pinch of chilli flakes
• Salt and pepper to taste

Instructions

1. Pre-heat the oven to 150°C.
2. Drape each soft tortilla over 2 bars of the oven rack, upside down. Bake for 5-6 minutes and then carefully remove.
3. Make the Avocado cream by combining all the ingredients in a blender. Mix until smooth and set aside in the fridge.
4. Shred the cucumber using a julienne peeler and cut up the cabbage into long thin slices using a sharp knife. Add the olive oil and juice of ½ lime, mix well and set aside.
5. Place a grill pan on a med-high heat and add the shrimps followed by the smoked paprika, salt & pepper and remaining lime juice. Shake the pan so that the shrimps are coated in the mixture and cook for 2 minutes on each side until they are opaque throughout.
6. Build up the tacos: Start with one layer of avocado cream, then add the shredded cabbage and cucumber. Top with the spicy shrimps and another layer of avo cream.
7. Sprinkle over the chopped coriander and serve hot.

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