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!
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
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.
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.
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.
Shred about 1 cup of cabbage with a sharp knife or box grater/shredder.
Layer shredded cabbage, asparagus and shrimp in each taco shell. Drizzle with the avocado jalapeno cream sauce.
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