Chili-Lime Blackened Shrimp Tacos

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

Chili-Lime Blackened Shrimp Tacos

YOUR SOLIN GENERATED RECIPE

Chili-Lime Blackened Shrimp Tacos

Enjoy these vibrant Chili-Lime Blackened Shrimp Tacos featuring succulent shrimp spiced with chili and lime, served on a warm whole wheat tortilla with a crisp red cabbage slaw and a hint of creamy avocado. Perfectly balanced for a fresh and zesty meal that delights your taste buds while supporting your nutrition goals.

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NUTRITION

459kcal
Protein
41.2g
Fat
17.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 whole wheat tortilla

1 cup shredded red cabbage

1/4 avocado

1 tbsp lime juice

1 tsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 pinch salt

2 tbsp fresh cilantro

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PREPARATION

  • 1

    In a small bowl, combine chili powder, cumin, garlic powder, and salt.

  • 2

    Pat the shrimp dry and toss them with the spice mix to coat evenly.

  • 3

    Heat olive oil in a pan over medium-high heat.

  • 4

    Add the shrimp to the pan and cook for about 2 minutes per side until they are just cooked through and slightly charred.

  • 5

    While the shrimp cooks, prepare the slaw by tossing the shredded red cabbage with lime juice and chopped cilantro.

  • 6

    Warm the whole wheat tortilla in a separate skillet or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing the cooked shrimp onto the tortilla, topping with the cabbage slaw, and adding slices of avocado.

  • 8

    Finish with an extra squeeze of lime if desired and serve immediately.

Chili-Lime Blackened Shrimp Tacos

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

Chili-Lime Blackened Shrimp Tacos

YOUR SOLIN GENERATED RECIPE

Chili-Lime Blackened Shrimp Tacos

Enjoy these vibrant Chili-Lime Blackened Shrimp Tacos featuring succulent shrimp spiced with chili and lime, served on a warm whole wheat tortilla with a crisp red cabbage slaw and a hint of creamy avocado. Perfectly balanced for a fresh and zesty meal that delights your taste buds while supporting your nutrition goals.

NUTRITION

459kcal
Protein
41.2g
Fat
17.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 whole wheat tortilla

1 cup shredded red cabbage

1/4 avocado

1 tbsp lime juice

1 tsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 pinch salt

2 tbsp fresh cilantro

PREPARATION

  • 1

    In a small bowl, combine chili powder, cumin, garlic powder, and salt.

  • 2

    Pat the shrimp dry and toss them with the spice mix to coat evenly.

  • 3

    Heat olive oil in a pan over medium-high heat.

  • 4

    Add the shrimp to the pan and cook for about 2 minutes per side until they are just cooked through and slightly charred.

  • 5

    While the shrimp cooks, prepare the slaw by tossing the shredded red cabbage with lime juice and chopped cilantro.

  • 6

    Warm the whole wheat tortilla in a separate skillet or in the microwave for a few seconds.

  • 7

    Assemble the tacos by placing the cooked shrimp onto the tortilla, topping with the cabbage slaw, and adding slices of avocado.

  • 8

    Finish with an extra squeeze of lime if desired and serve immediately.