Gorgeous Gulf shrimp get special treatment in these healthy and delicious Greek Shrimp Tacos, with a tangy Feta Broccoli Slaw. Thank you to FultonFishMarket.com for helping me share this recipe with you.

When my husband and I lived in New York City, we were in the pre-kids, 20-something mode that practically demanded that we eat out A LOT. Saving money wasn't high on the priority list. And hey, we lived in a city that is home to some of the best restaurants in the world. International cuisine, American specialties and plenty of seafood. So much seafood! As a devout lover of all things from the sea, that fact made me ecstatic.

For any chef serving seafood, the legendary Fulton Fish Market is a place of daily pilgrimage to choose out the freshest of the fresh. The fish market, the second largest in the world, brings in between one and two million pounds of seafood five nights per week. Say what?! The amazing thing is that now all of us can get a piece of that bounty by ordering seafood straight from FultonFishMarket.com. (Once you're there, click on the yellow consumer button to see the variety of seafood available for order.)

As much as we would all like to be able to pop out to the grocery store and pick up some fresh, beautiful fish, the fact is that the seafood selection at many grocery stores is not as fresh as you would think. The cool thing about the online Fulton Fish Market is that their skilled seafood mongers hand pick your selections, and will even portion your fish to order at no extra charge. And then it all gets packed away in their eco-friendly, state-of-the-art packaging so that your seafood arrives on your doorstep as fresh as it was when it left the market. That beats that questionable piece of salmon that you picked up from the grocery store...hands down!

We try to fit in as many seafood meals during the week as we can. Not only because it's delicious, but also because seafood is packed with omega-3 fatty acids - healthy fats that can help lower the risk of heart related diseases. Truth of the matter is that we eat our fair share of seafood, like these Greek Shrimp Tacos, because we can't get enough of the taste and versatility, but the health benefits are a high priority.

When I received my first order from Fulton Fish Market, I busted open the package to find the most perfect filets of halibut and these gorgeous (and huge!) fresh Gulf shrimp. With the halibut, I immediately made my family's favorite Fisherman's Soup, substituting the halibut for the tilapia. And the shrimp? They got extra special treatment in these Greek Shrimp Tacos.

These tacos really couldn't be simpler to put together. The shelled shrimp are tossed in a simple mixture of olive oil, oregano, salt and pepper, and sautéed briefly in a skillet. One to two minutes per side is all they take to just cook through (take care not to overcook). For the slaw, I used a pre-packaged broccoli slaw and added green onions, parsley, feta cheese and a delicious, tangy yogurt sauce.

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Greek Shrimp Tacos Recipe with Feta Broccoli Slaw

Greek Shrimp Tacos with Feta Broccoli Slaw…Plump, juicy shrimp take a starring role in these healthy, delicious tacos!

5 from 1 vote

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Course: Entrees

Cuisine: Greek

Keyword: Clean Eating, Gluten Free, Seafood Recipes

Prep Time: 25

Cook Time: 3

Total Time: 28

Servings: Servings

Calories: 182.7kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Tacos:

1 ¼ pounds large 16-20 count Gulf shrimp, peeled & deveined
2 teaspoons olive oil
½ teaspoon ground oregano
¼ teaspoon salt
¼ teaspoon ground pepper
8 white corn tortillas

The Slaw:

1 ⅔ cups broccoli carrot slaw such as Trader Joe's
1 cup diced English cucumber
2 green onions thinly sliced
3 tablespoons minced flat-leaf parsley
⅓ cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoons nonfat milk
½ teaspoon ground oregano
½ teaspoon honey or agave nectar
¼ teaspoon garlic powder
⅛ teaspoon salt
¼ cup + 2 tablespoons crumbled feta cheese

Instructions

The Tacos:

In a medium bowl, toss the shrimp with the olive oil, oregano, salt and pepper.
Heat a large nonstick skillet over medium-high heat.
Add the shrimp and cook until just barely cooked through, 1 to 2 minutes per side.
Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
Stuff each tortilla with 3 shrimp, ⅓ cup slaw and 2 teaspoons of the leftover dressing (see slaw).

The Slaw:

In a medium bowl, toss together the broccoli carrot slaw, cucumber, green onions and parsley.
In a small bowl, whisk together the yogurt, lemon juice, milk, oregano, honey (or agave nectar), garlic powder and salt.
Pour half of the dressing onto the broccoli slaw mixture and toss to coat. Toss with the feta cheese.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by the Fulton Fish Market. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

Comments

5 from 1 vote (1 rating without comment)