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Active time
30 minutes
Total time
30 minutes
4 Servings
Serving Size
2 Tacos

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

  1. Preheat a grill or grill pan to medium-high heat.
  2. In a small bowl, whisk together the yogurt, mayonnaise and chipotle pepper; set aside. In a medium bowl, toss together shrimp, juice of 1 lime and chili powder; set aside. In a large bowl, combine shredded cabbage, carrots, cilantro and the juice of the remaining lime; toss well. Add salt and pepper, to taste.   
  3. Thread shrimp on skewers, 3-4 shrimp per skewer. Brush each skewer with olive oil and season to taste with salt and pepper. Coat the grill rack with cooking spray and grill shrimp skewers 2-3 minutes on each side, or until pinkish and opaque in color. Meanwhile, warm tortillas, as desired, on the grill.
  4. To assemble, spread a few teaspoons of the chipotle mayo along the center of a warmed corn tortilla. Lay 3 or 4 shrimp across the mayo. Top with a generous spoonful of the cabbage slaw. Serve additional slaw as a side salad. 

*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.

Recipe and photo courtesy of the National Fisheries Institute


Calories: 300
Total Fat: 10g
Saturated Fat: 1.5g
Sodium: 890mg
Carbohydrate: 32g
Fiber: 6g
Protein: 21g

Yield: 4 Servings

Serving Size: 2 Tacos

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