YOUR SOLIN GENERATED RECIPE
Spicy Shrimp Tacos with Crunchy Cabbage Slaw
Enjoy a vibrant twist on tacos with succulent spicy shrimp nestled in warm corn tortillas, balanced by a refreshing, crunchy cabbage slaw accented with zesty lime and creamy Greek yogurt. Every bite delivers a satisfying mix of heat, tang, and texture, creating a delicious and nutritious option perfect for any meal.
INGREDIENTS
6 ounces Shrimp
2 corn tortillas
1 cup shredded green cabbage
2 tablespoons low-fat Greek yogurt
1 quarter avocado
1 teaspoon olive oil
1 tablespoon lime juice
1 sliced jalapeño
1 tablespoon chopped cilantro
1 teaspoon chili powder
PREPARATION
In a small bowl, mix the Greek yogurt, lime juice, chopped cilantro, and chili powder to create a zesty dressing for the slaw.
In a larger bowl, combine the shredded cabbage and sliced jalapeño. Drizzle half the dressing over the slaw and toss to evenly coat.
Heat olive oil in a skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they turn pink and are cooked through.
Once cooked, drizzle a little of the remaining dressing over the shrimp while tossing to coat them with the spice mixture.
Warm the corn tortillas on a dry skillet or in the microwave. Place the cooked shrimp in the center of each tortilla.
Top the shrimp with a generous scoop of the crunchy cabbage slaw and add avocado slices on top.
Finish with an extra squeeze of lime juice if desired and serve immediately.