Cilantro-Lime Blackened Shrimp Street Tacos

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

Cilantro-Lime Blackened Shrimp Street Tacos

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Blackened Shrimp Street Tacos

Savor these vibrant street tacos featuring zestily spiced, blackened shrimp paired with a refreshing cabbage slaw, tangy Greek yogurt drizzle, and a burst of cilantro-lime freshness, all assembled in warm corn tortillas for a light yet satisfying meal.

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NUTRITION

451kcal
Protein
44.3g
Fat
14.6g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 medium Avocado

2 tbsp Plain Nonfat Greek Yogurt

1 medium Lime

2 tbsp Fresh Cilantro

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, paprika, ground cumin, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they develop a blackened crust and are just cooked through.

  • 3

    While the shrimp cooks, warm the corn tortillas in a separate pan or microwave until pliable.

  • 4

    In a small bowl, combine the shredded cabbage with a squeeze of lime juice, a pinch of salt, and chopped cilantro to create a fresh slaw.

  • 5

    Slice the avocado and set aside. Mix the Greek yogurt with a bit more lime juice and cilantro to form a tangy drizzle.

  • 6

    Assemble the tacos by placing a portion of the cabbage slaw on each tortilla, topping with the blackened shrimp, avocado slices, and a drizzle of the lime-cilantro yogurt sauce.

  • 7

    Serve immediately and enjoy your vibrant, protein-packed street tacos.

Cilantro-Lime Blackened Shrimp Street Tacos

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

Cilantro-Lime Blackened Shrimp Street Tacos

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Blackened Shrimp Street Tacos

Savor these vibrant street tacos featuring zestily spiced, blackened shrimp paired with a refreshing cabbage slaw, tangy Greek yogurt drizzle, and a burst of cilantro-lime freshness, all assembled in warm corn tortillas for a light yet satisfying meal.

NUTRITION

451kcal
Protein
44.3g
Fat
14.6g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 medium Avocado

2 tbsp Plain Nonfat Greek Yogurt

1 medium Lime

2 tbsp Fresh Cilantro

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, paprika, ground cumin, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they develop a blackened crust and are just cooked through.

  • 3

    While the shrimp cooks, warm the corn tortillas in a separate pan or microwave until pliable.

  • 4

    In a small bowl, combine the shredded cabbage with a squeeze of lime juice, a pinch of salt, and chopped cilantro to create a fresh slaw.

  • 5

    Slice the avocado and set aside. Mix the Greek yogurt with a bit more lime juice and cilantro to form a tangy drizzle.

  • 6

    Assemble the tacos by placing a portion of the cabbage slaw on each tortilla, topping with the blackened shrimp, avocado slices, and a drizzle of the lime-cilantro yogurt sauce.

  • 7

    Serve immediately and enjoy your vibrant, protein-packed street tacos.