🌮 Happy Taco Tuesday Fam! 🌮

We’re crossing borders and making flavor history today! Tzatziki—Greece’s creamy, cool classic loaded with yogurt, cucumber, garlic, and dill—is teaming up with our beloved taco for the ultimate fiesta fusion.

The result? A tangy, zesty, healthy taco masterpiece that’s as fresh as it is fiery. 🦐✨

👇 Scroll down, grab your tortillas, and let’s taco tzatziki!

Cheers & hot sauce,
~The Taco Tuesday Crew 🌶️✨

Recipe By: MaxisKitchen
MaxisKitchen brings the heat with fun, fuss-free recipes that scream flavor. Think comfort meets creativity—healthy, bold, and fiesta-ready plates that keep your feed (and taste buds) craving more.

30 minute prep time / 40 minute total time, Recipe serves 2-3 (makes 6-8 tacos)

INGREDIENTS
Tzatziki:
1 Cup Plain 2% Greek Yogurt
1/2 Cup Coarsely Grated Cucumber
1 Small Garlic Clove, grated or minced
Juice of 1/2 a Lemon
1+1/2 tsp Olive Oil
1/4 tsp Kosher Salt

Slaw:
2 Cups Green Cabbage, thinly sliced
2 Cups Red Cabbage, thinly sliced
2 Tbsp Chopped Fresh Dill
2 Tbsp Olive Oil
2 Tbsp Fresh Lemon Juice
1 Garlic Clove, grated or finely chopped
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
1 tsp Dijon Mustard

Shrimp + Tacos:
1 lb. Large Shrimp, peeled and deveined
1 tsp Ground Cumin
1 tsp Smoked Paprika
1/2 tsp Coriander
1/2 tsp Garlic Powder
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1 Tbsp Olive Oil
6-8 Cassava Flour Tortillas (or tortillas of choice)
Chopped Fresh Dill, for garnish

INSTRUCTIONS
1️⃣ Make the tzatziki: In a medium bowl, mix together the yogurt, cucumber, garlic, lemon juice, olive oil, and salt until smooth. Set aside in the fridge to let the flavors meld.

2️⃣ Make the slaw: In a large bowl, add the green cabbage, red cabbage, and dill. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and dijon until emulsified and combined. Pour the dressing over the cabbage and toss until evenly coated.

3️⃣ Make the tacos: Place the shrimp in a bowl and add the cumin, smoked paprika, coriander, garlic powder, salt, and pepper. Toss until evenly coated. Heat a skillet over medium-high heat and add the olive oil. Cook the shrimp for 1-2 mins per side, until pink and opaque.

4️⃣ In a clean pan preheated over medium high heat, toast the tortillas for ~30 seconds per side until they have little golden brown spots. (I like to toast the tortillas one at a time before eating each taco so they’re super fresh!) Top each tortilla with some slaw, shrimp, and a dollop of tzatziki. Sprinkle with dill and enjoy!

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