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
- Preheat a grill or grill pan to medium-high heat.
- 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.
- 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.
- 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.