*Chipotle peppers en adobo are sold in small cans in the Mexican food section of most supermarkets. One-half of a minced chipotle pepper measures about half of a tablespoon.
3 tablespoons nonfat Greek yogurt
⅓ cup light mayonnaise
½ chipotle pepper en adobo, minced into a puree*
1 pound medium peeled and deveined shrimp
2 limes, divided
¼ teaspoon chili powder
½ medium green cabbage, finely shredded
2 medium carrots, coarsely grated
¾ cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil, plus extra, if needed, for brushing
Salt and pepper, to taste
8 small whole grain corn tortillas
Recipe and photo courtesy of the National Fisheries Institute [2].
Whole grains are vehicles for delicious and healthful fish and vegetables all traditional diets. In this recipe, a scrumptious Greek yogurt sauce is paired with griddled shrimp and crunchy slaw on warm whole grain corn tortillas.
Links
[1] https://wholegrainscouncil.org/grain/corn
[2] http://www.aboutseafood.com