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1.
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Clean and devein shrimp and remove tails.
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2.
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Chop 1 cup of medium diced tomatoes, chop 1/2 cup sliced shallots, chop 1/4 cup of cilantro, shred 2 cups of green cabbage, mince 2 cloves of garlic, grade 2 tsp of lemon zest and squeeze 1 tbls of lemon juice.
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3.
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To prepare the sauce combine 3/4 cup Hidden Valley Original Ranch light dressing with 3/4 cup Greek yogurt and 1 tbls of chilpotle in adobo sauce.
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Mix well.
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If the sauce seems to thick add 1 to 2 tbls water.
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4.
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Set up corn tortillas in a steamer and steam half way through cooking of the shrimp mixture in the next step.
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Tortillas will be ready after they have been exposed to steam for about 1 minute or until soft.
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5.
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Heat up a non-stick saute pan with the 2 tbls of olive oil.
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When the pan has reached a medium high temperature add the shrimp, tomatoes, shallots, garlic and salt for a quick saute.
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Be careful not to overcook shrimp by making sure to turn them over as they become cooked on one side as they lay in the pan.
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Cooking time should be about 3-4 minutes.
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Remove the pan from the heat and toss in lemon zest and lemon juice.
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6.
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You are now ready to assemble the tacos.
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Spoon shrimp mixture on one side of the steamed tortilla.
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Top with shredded cabbage and cilantro and then spoon a couple of tablespoons of the chilpotle ranch sauce over the taco.
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Fold over and enjoy!
