Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

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

Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

Enjoy a vibrant fusion of flavors with these crispy pan-seared shrimp tacos featuring a light cornstarch coating, nestled in warm corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy Greek yogurt lime dressing. A delightful balance of textures and spices makes this dish a satisfying meal for any time of day.

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NUTRITION

351kcal
Protein
36.6g
Fat
7.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Raw Shrimp

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tbsp Cornstarch

1 tbsp Lime Juice

Spice Mix (Chili Powder, Garlic Powder, Cumin, Salt, Pepper)

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PREPARATION

  • 1

    Pat dry the raw shrimp and season lightly with salt, pepper, and a pinch of chili powder, garlic powder, and cumin.

  • 2

    Lightly dust the shrimp with cornstarch for a crisp exterior.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, add the shrimp and cook for 2-3 minutes per side until they turn pink and are slightly crispy.

  • 4

    In a bowl, combine shredded red cabbage and shredded carrot. In a separate small bowl, mix the nonfat Greek yogurt with lime juice and a pinch of salt to create a tangy slaw dressing.

  • 5

    Toss the cabbage and carrot mixture with the yogurt dressing until evenly coated.

  • 6

    Warm the corn tortillas in a dry pan or microwave for a few seconds until soft.

  • 7

    Assemble the tacos by placing the crispy shrimp on each tortilla and topping with generous spoonfuls of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy the vibrant mix of textures and flavors.

Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

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

Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Shrimp Tacos with Fresh Cabbage Slaw

Enjoy a vibrant fusion of flavors with these crispy pan-seared shrimp tacos featuring a light cornstarch coating, nestled in warm corn tortillas and topped with a refreshing cabbage slaw drizzled with a tangy Greek yogurt lime dressing. A delightful balance of textures and spices makes this dish a satisfying meal for any time of day.

NUTRITION

351kcal
Protein
36.6g
Fat
7.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Raw Shrimp

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tbsp Cornstarch

1 tbsp Lime Juice

Spice Mix (Chili Powder, Garlic Powder, Cumin, Salt, Pepper)

PREPARATION

  • 1

    Pat dry the raw shrimp and season lightly with salt, pepper, and a pinch of chili powder, garlic powder, and cumin.

  • 2

    Lightly dust the shrimp with cornstarch for a crisp exterior.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, add the shrimp and cook for 2-3 minutes per side until they turn pink and are slightly crispy.

  • 4

    In a bowl, combine shredded red cabbage and shredded carrot. In a separate small bowl, mix the nonfat Greek yogurt with lime juice and a pinch of salt to create a tangy slaw dressing.

  • 5

    Toss the cabbage and carrot mixture with the yogurt dressing until evenly coated.

  • 6

    Warm the corn tortillas in a dry pan or microwave for a few seconds until soft.

  • 7

    Assemble the tacos by placing the crispy shrimp on each tortilla and topping with generous spoonfuls of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy the vibrant mix of textures and flavors.