Yield: 4 tacos
# Servings: 2
Serving size: 2 tacos + 2 tablespoons dippers
What you need:
Tacos:
| 1 tbsp | extra virgin olive oil or canola oil |
| 4 each | 6-inch soft whole wheat flour tortillas |
| 12 each | pre-cooked frozen shrimp, tail/skin-off, thawed |
| 1 cup | bok choy, thinly sliced |
| 1 cup | matchstick carrots, pre-shredded |
| ½ cup | matchstick zucchini strips, or coarsely grated zucchini |
| ½ cup | matchstick yellow summer squash strips, or coarsely grated yellow summer squash |
| ½ cup | red bell pepper, de-ribbed, seeded, thinly sliced lengthwise |
| 1 each | scallion, thinly sliced lengthwise on the bias, green part only |
Dippers:
| 1/2 cup | plain rice vinegar |
| 2 tsp | fresh cilantro, chopped |
| 1 tsp | fresh jalapeno, seeds and ribs removed for less heat |
| tsp | honey |
| ½ tsp | low-sodium soy sauce |
| ¼ cup | fat-free plain Greek yogurt |
What you do:
Tacos:
- Heat the oil in a large skillet over medium high heat. Add the red bell pepper and carrots and cook, stirring regularly, for one minute. Add the bok choy and cook another minute. Add the shrimp, zucchini, yellow squash, and scallion, stir to combine, and cook one minute more.
- Place 2 tortillas on each plate. Place 3 shrimp spread across the center of each tortilla. Evenly distribute the vegetables among the four tacos.
- Spoon 2 tablespoons of the dipper sauce on each taco. Fold the tortilla ends up to lift
- Enjoy!
Dippers
- Place all ingredients in a blender, and blend until smooth. Cover and keep refrigerated until ready for use
Nutrition: (per serving)
Calories 377, Total Fat 9g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 81mg, Sodium 378mg,
Total Carbohydrate 48g, Dietary Fiber 4g, Sugars 14g, Protein 19g, VitA 230%, VitC 100%, Calcium 20%, Iron 20%
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