Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

Enjoy a vibrant blend of citrus-marinated shrimp paired with fresh, crunchy slaw nestled in soft corn tortillas. This recipe offers a burst of lime and cilantro flavors with a hint of spice, perfect for a light yet satisfying dinner.

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NUTRITION

347kcal
Protein
39.1g
Fat
9.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 small Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

4 tbsp Fresh Cilantro

1 tsp Cumin

1/2 tsp Chili Flakes

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine olive oil, lime juice (from 1 lime), cumin, chili flakes, salt, and black pepper.

  • 2

    Add the shrimp to the marinade and let it sit for 10-15 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 4

    Meanwhile, in a separate bowl, toss together shredded cabbage, shredded carrot, a squeeze of lime, a drizzle of olive oil (if desired), a dollop of Greek yogurt, and chopped cilantro. Season with salt and pepper to taste.

  • 5

    Warm the corn tortillas on the grill or in a skillet for about 30 seconds per side.

  • 6

    Assemble the tacos by layering the grilled shrimp and topping them with the crunchy slaw.

  • 7

    Garnish with extra cilantro and a squeeze of lime, then serve immediately.

Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Grilled Shrimp Tacos with Crunchy Slaw

Enjoy a vibrant blend of citrus-marinated shrimp paired with fresh, crunchy slaw nestled in soft corn tortillas. This recipe offers a burst of lime and cilantro flavors with a hint of spice, perfect for a light yet satisfying dinner.

NUTRITION

347kcal
Protein
39.1g
Fat
9.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 small Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lime

4 tbsp Fresh Cilantro

1 tsp Cumin

1/2 tsp Chili Flakes

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine olive oil, lime juice (from 1 lime), cumin, chili flakes, salt, and black pepper.

  • 2

    Add the shrimp to the marinade and let it sit for 10-15 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 4

    Meanwhile, in a separate bowl, toss together shredded cabbage, shredded carrot, a squeeze of lime, a drizzle of olive oil (if desired), a dollop of Greek yogurt, and chopped cilantro. Season with salt and pepper to taste.

  • 5

    Warm the corn tortillas on the grill or in a skillet for about 30 seconds per side.

  • 6

    Assemble the tacos by layering the grilled shrimp and topping them with the crunchy slaw.

  • 7

    Garnish with extra cilantro and a squeeze of lime, then serve immediately.