Hey again! It’s Cathi from over at Cherry Blossom Kitchen back with a fun recipe using the beautiful asparagus that is in season right now! I’ve made one of your favorites super healthy and exceptionally tasty! It’s gluten-free, the tortillas are baked, not fried and we’re using 0% fat Greek yogurt in the mouth-watering avocado jalapeno sauce!
Fajita Shrimp and Asparagus Tacos with Avocado Jalapeno Cream Sauce
Taco Shells
6 white corn soft tortillas (prefer Mission brand)
Preheat oven to 400F. Drape tortillas over two bars of the oven rack, hanging evenly. Bake for 6 minutes until crisp and golden. Set aside.
Taco Shells from scratch
Combine 1 cup of Masa (gluten-free corn flour) with 6 ounces of water. Roll in to 6 balls. Flatten in a tortilla press between
plastic (I cut a gallon size storage bag into 2 pieces.) Or, use a rolling pin to flatten into thin rounds. Heat a dry skillet over medium heat and cook for 3 minutes each side. Use tortillas flat, or briefly bake using the method above.
Avocado Jalapeno Cream Sauce
½ Avocado
1 jalapeno, seeds and ribs removed
1 clove garlic, roughly chopped
2 tablespoons lime juice
1 tablespoon cilantro, chopped
¼ C 0% fat plain Greek yogurt
Combine all sauce ingredients and blend until smooth. Set aside.
Fajita Shrimp
12 ounces shrimp, peeled and deveined
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
Juice of 1 lime
Combine shrimp, spices and lime juice in a large bowl. Cover and let marinate for 10 minutes.
Asparagus
12 ounces asparagus tips, tough stalks removed
Salt and pepper to taste
Spray a large skillet or grill pan, heat to medium high. Add asparagus, season lightly with salt and pepper and sauté 6 minutes turning frequently until slightly crisp and still bright green. Set aside.
Re-spray pan if needed and add shrimp (discard marinade.) Sauté shrimp 3 minutes each side or until cooked through.
Purple Cabbage
Shred about 1 cup of cabbage with a sharp knife or box grater/shredder.
Assemble:
Layer shredded cabbage, asparagus and shrimp in each taco shell. Drizzle with the avocado jalapeno cream sauce.
Enjoy!
CHECK OUT SOME OF MY OTHER RECIPES ON PHPT
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- Carmelized Fennel Tartines with Red Pepper and Herbed Goat Cheese
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- Roasted Butternut Squash with Brussels Sprouts Parmesan and Pecans
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- Pear and Pomegranate Salad with Gorgonzola Crumbles
I had shrimp and asparagus tonight never thought of making a taco. I’m going to have to give this a try. I would love for you to share this on Sharing the Love new blog party! Have a great week.
YUM! I’m coming over 😉
These look amazing! I love finding new ways to make tacos. I’m glad I found you over on Tasty Tuesday! I would love for you to stop by and link up at our new party where we make the features ! Thanks for sharing and hope to see you at the party!
Yum! I love making my own flour tortillas, but I’ve never tried corn!
I love the way you heat the tortillas! Thanks for sharing on the “What’s for Dinner” link up!
I’m loving this dish. It’s so reminds me of the beginning of summer, especially with that avocado and jalapeno sauce with a touch of lime! It just screams cool summer nights by the fire to me. Thanks so much for sharing this on #shinebloghop this week, Cathi and Taylor. So glad you were able to join us this week 🙂
Looks so delicious! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon.
Oh my, these look delicious! I can’t wait to try them on the next Taco Tuesday! Thanks so much for sharing this post for the Best of the Blogosphere Linky party!
I love the idea of baking the shells over the bars on the oven rack. Thanks for sharing at Turn It Up Tuesday.
This was by far my favorite post this week. Thanks for linking up at the Best of the Blogosphere Linky party! You’ll be featured tomorrow.
Hi Taylor. Your Fajita Shrimp and Asparagus Tacos with Avocado Jalapeno Sauce looks amazing and was chosen as one of my #FavoritePosts from last week’s Creative Muster Party! Congratulations – it’s been shared on all my social medias for my followers to enjoy too! Thanks for linking it up and hope to see you tomorrow night at 6pm. ~Heather
What awesome flavors. They are making me hungry. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
What a great recipe, so spring-like and fresh. Love it!
These sound super nummy for our crowd who love seafood. And it’s healthy too. Thanks for the great recipe, Sandi