No need to heat up the house by turning on the oven during these hot days - just make these easy shrimp tacos. From start to finish, you can have this dinner ready in 10 minutes:


  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon complete seasoning
  • Juice from 1 lime
  • zest from lime
  • 1/4 cup white wine  (I used Black Box Chardonnay)
  • 1 teaspoon olive oil
  • corn tortillas
  • shredded red cabbage
  • shredded lettuce
  • chopped cilantro
  • hot sauce (optional)

Place shrimp, seasoning, and lime zest in a bowl, and toss to combine.  Set aside.  Heat a skillet to medium-high heat and add olive oil.  Next, pour shrimp into skillet, stir and cook for about one minute and then add freshly squeezed lime juice and wine. Allow to cook for about three to four minutes; the shrimp will turn pinkish-orange and will "curl" when they are done; be careful not to overcook your shrimp or it will be tough.

Shred 1 cup red cabbage and 1 cup shredded lettuce.  Mix with chopped cilantro and set aside.

Heat a non-stick skillet to medium heat.  Place corn tortilla in skillet (in a dry skillet) and just warm for about 15 to 30 seconds on each side.  

Spread cilantro-lime-yogurt sauce on corn tortilla, then add shrimp and cabbage mixture.  Drizzle with more of the cilantro lime yogurt sauce, if desired, and add hot sauce for additional heat.  Enjoy!


  • 1 cup Cabot Greek yogurt
  • 1 bunch cilantro, large stems removed
  • 1 large lime
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

In a blender, combine Greek yogurt, cilantro, lime juice, salt and pepper.  Blend together, then serve with tacos.