This recipe is for both seafood and taco lovers.  It combines the best of both worlds!I don't have a lot of time to spend making dinner during the week because I have to go to bed so early to do the KLAQ Morning Show.  I look for quick and easy recipes to make, but they also have to be delicious to please my man.  He works hard all day and deserves to come home to a delicious dinner, and hopefully there are leftovers for his lunch the next day.    He loved these shrimp tacos!

I make the sauce for the tacos first.  Mix together one cup Greek yogurt, (or sour cream) the juice of one lime,  cayenne pepper and salt to taste, and about 1/4 cup chopped cilantro.  Set that aside.

Thinly slice a half head of cabbage and saute in olive oil just until slightly wilted.

I get a bag of frozen shrimp for $5 at Walmart.  You will need to defrost, take the tails off and cut them into thirds.  Cook the shrimp in a bit of olive oil over medium heat until done.  Keep an eye on the shrimp, it cooks quickly.

Heat your tortillas any way you like, microwave, over a gas stove, or a warm skillet all work well.  I like to use the Mission Artisan Whole Wheat and Corn combination tortillas.  They are a bit larger than regular corn tortillas and better for you!

Time to make the tacos!  Put a scoop of cabbage on the tortillas, add shrimp and cilantro sauce.  This recipe makes 6 large tacos.  You can substitute fish sticks for the shrimp for an even easier dinner.  Enjoy!