BBQ Shrimp Tacos with Avocado Ranch Coleslaw

As soon as I posted this coleslaw recipe over the weekend, I started thinking about how yummy it would be on a shrimp taco. So as promised (okay, not "promised" - I just hinted at it), here's a shrimp taco recipe. With the avocado coleslaw. A perfect combination.

This recipe also screams "summer" to me. I made it for lunch on Sunday after my husband and I spent the day outside doing yardwork and assembling our new backyard swing. It was really hot on Sunday and the cool, crispy avocado paired with the sweet BBQ shrimp made for a refreshing lunch. 

By the way, this recipe got the "husband-approved" stamp, which I'm happy about. He's a somewhat picky eater (not too bad) and sometimes I just cook for me and he cooks for him. But he ate these and he liked them, which makes me more excited to post them.

When I cook with shrimp, I like to use cooked frozen shrimp. They're simple to defrost - just let them sit in a bowl of hot water for a few minutes.

Once the shrimp are defrosted (or mostly defrosted), it's time to cook them. I used the Foreman to cook mine, but these can definitely be cooked on a grill as well. We haven't used our grill yet this season, so onto the Foreman they went.

They only need to be on the Foreman for about 3 minutes. Technically, once they're defrosted they're good to eat, but for this recipe grilled/warm shrimp works better. If you're cooking on an outdoor grill, you may want to leave them on a little longer, and then just remove them when they're grilled to your liking.

Once the shrimp are done, put them into a bowl and toss with the BBQ sauce.

While you're doing this, you can warm your tortillas. This isn't necessary, but if you're like me (in the sense that you think a warm wrap is ALWAYS better than a cold one), throw your tortillas on the grill for 30 seconds to a minute to warm them up.

Then, assemble the tacos. Layer slaw, three shrimp, and a sprinkle of ground cayenne. That's it!

Of course, this recipe does require a little advanced prep - you'll need to make the coleslaw as well. But that's super easy too and the whole thing (coleslaw and tacos) can easily be done in less than 30 minutes.

As always, I'd love to know if you have questions, comments, or feedback! Enjoy!

Until next time!

Ingredients

• 9 medium-large frozen cooked shrimp
• 2 tbsp BBQ sauce (I prefer Honey BBQ)
• 3 extra thin corn tortillas
• 1 serving Avocado Ranch Coleslaw (prepare in advance)
• Pinch of ground cayenne pepper

Serving size: 3 tacos (entire recipe)

Weight Watchers PointsPlus value: 9

Instructions

1. Defrost the shrimp by placing them in a bowl or hot water. Once the shrimp are soft enough, remove the tails.
2. Place the shrimp on the Foreman or grill. Cook for approximately 3 minutes, or until grilled to your preference.
3. Transfer the cooked shrimp to a bowl. Add the BBQ sauce and toss until the shrimp are fully coated. If you prefer, warm the tortillas on the grill while you're tossing the shrimp with sauce.
4. Distribute the slaw evenly among the tortillas. Add three shrimp to each taco, then sprinkle with ground cayenne. 

Nutritional Information

Meatless Taco Bites

Happy weekend everyone! Is it just me, or did this week feel like a long one? Nevermind, though - the weekend is here and I thought I'd celebrate by posting a new recipe.

This one was inspired by my sister-in-law Tracey. She makes this AMAZING meatless taco dip - seriously, it's addicting. I can't seem to remove myself from the tray whenever she serves it. I've started making it whenever I host an event, and it's always a huge hit.

I usually serve the dip with Tostitos® Scoops!®, and it's so easy to just eat scoop after scoop of the delicious dip and lose track of exactly how much you've eaten (at least that's what I do). I wanted to try to revamp the recipe a little bit into a version that was easier to divide into pre-specified servings, without losing the deliciousness Tracey designed. Enter mini fillo shells, and the taco bites were created.

These are SO easy and SO delicious, and the best part is that they're so low-calorie that you can afford to eat a whole bunch in one sitting. The secret is using mini fillo shells, which are crispy and delicious but barely add any calories to the recipe.

Apologies again for my (lack of) photography skills. Maybe I'll get better as I continue to post. For now, though, I'll just post the recipe.

Ingredients

• 30 mini fillo shells (2 boxes)
• 4 oz fat free cream cheese, room temperature
• 1/3 cup fat free salsa
• 1/4 cup low fat Greek yogurt (I used Fage Total 2%)
• 1/4 small red bell pepper, chopped into small pieces
• 1/4 small green bell pepper, chopped into small pieces
• 1/4 medium tomato, chopped into small pieces (I used a plum tomato)
• 1/2 cup reduced fat Mexican style shredded cheese

Servings: 10 servings (3 taco bites each)
Weight Watchers PointsPlus value: 2 (for 3 taco bites)

Instructions

1. Preheat the oven to 350 degrees. Place the empty shells on a baking sheet. Bake for 3-5 minutes. Remove from oven and let cool completely before filling. Note: This is an optional step. The shells come pre-baked and ready to fill, so all you need to do is let them defrost. Baking them adds a little extra crispiness, which I like, so that's why I included it as step 1. 
   
2. In a small bowl, combine the cream cheese, salsa, and yogurt. Once combined, distribute the mix evenly among the cooled-off shells. TIP: If you're like me, and you forget to leave the cream cheese out to let it get to room temperature, just stick it in the microwave for about 30 seconds. That should do the trick.
   
3. Sprinkle the chopped peppers and tomato over the shells. Top it off with the cheese, and you're done! Enjoy!

Super easy, really yummy, and guaranteed to be a crowd pleaser. As always, any feedback you have would be greatly appreciated!

Until next time!

Nutritional Information