Feta Shrimp Tacos Recipe
Feta Shrimp Tacos Recipe photo by Taste of Home

Feta Shrimp Tacos Recipe

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A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups shredded red cabbage
  • 1/4 cup finely chopped sweet onion
  • 1 banana pepper, finely chopped
  • 1/4 cup Miracle Whip Light
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon reduced-sodium taco seasoning
  • 1 tablespoon olive oil
  • 8 whole wheat tortillas (8 inches)
  • 3/4 cup crumbled feta cheese
  • Sliced avocado, optional

Nutritional Facts

2 tacos (calculated without avocado) equals 527 calories, 18 g fat (4 g saturated fat), 153 mg cholesterol, 1,021 mg sodium, 55 g carbohydrate, 6 g fiber, 31 g protein.

Directions

  1. In a small bowl, combine the cabbage, onion and banana pepper. In another small bowl, whisk the Miracle Whip, vinegar, mustard and pepper. Pour over cabbage mixture and toss to coat. Chill until serving.
  2. Sprinkle shrimp with taco seasoning. In a large nonstick skillet, saute shrimp in oil for 3-4 minutes or until shrimp turn pink. Place shrimp on tortillas; top with cheese, coleslaw and avocado if desired. Yield: 4 servings.
Originally published as Feta Shrimp Tacos in Healthy Cooking February/March 2011, p33

Nutritional Facts

2 tacos (calculated without avocado) equals 527 calories, 18 g fat (4 g saturated fat), 153 mg cholesterol, 1,021 mg sodium, 55 g carbohydrate, 6 g fiber, 31 g protein.

This recipe pairs well with a light white wine.

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Reviews for Feta Shrimp Tacos

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MY REVIEW
Reviewed Feb. 25, 2012

Love, love, love this recipe! Have mde several times and have substituted fish for the shrimp for variety. This one is a real winner!

MY REVIEW
Reviewed Feb. 21, 2011

Red slaw blend added a very unique flavor and texture combination. Am now making it to add to coldcuts sandwiches, adding a touch of horseradish sauce. Used low carb, high fiber tortillas for this recipe.

MY REVIEW
Reviewed Jan. 31, 2011

yummy-easy & quick used low carb tortillas and cole slaw instead of the red cabbage!

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