1. 1. Clean and devein shrimp and remove tails. 2. 2. Chop 1 cup of medium diced tomatoes, chop 1/2 cup sliced shallots, chop 1/4 cup of cilantro, shred 2 cups of green cabbage, mince 2 cloves of garlic, grade 2 tsp of lemon zest and squeeze 1 tbls of lemon juice. 3. 3. To prepare the sauce combine 3/4 cup Hidden Valley Original Ranch light dressing with 3/4 cup Greek yogurt and 1 tbls of chilpotle in adobo sauce. Mix well. If the sauce seems to thick add 1 to 2 tbls water. 4. 4. Set up corn tortillas in a steamer and steam half way through cooking of the shrimp mixture in the next step. Tortillas will be ready after they have been exposed to steam for about 1 minute or until soft. 5. 5. Heat up a non-stick sauté pan with the 2 tbls of olive oil. When the pan has reached a medium high temperature add the shrimp, tomatoes, shallots, garlic and salt for a quick sauté. Be careful not to overcook shrimp by making sure to turn them over as they become cooked on one side as they lay in the pan. Cooking time should be about 3-4 minutes. Remove the pan from the heat and toss in lemon zest and lemon juice. 6. 6. You are now ready to assemble the tacos. Spoon shrimp mixture on one side of the steamed tortilla. Top with shredded cabbage and cilantro and then spoon a couple of tablespoons of the chilpotle ranch sauce over the taco. Fold over and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
