NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

3 small corn tortillas

1 tsp olive oil

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels and place them in a medium mixing bowl.

• 2

  Toss the shrimp with the chili powder, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the shrimp to the skillet and cook for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 5

  Remove the skillet from the heat and drizzle half of the lime juice over the shrimp, tossing to combine.

• 6

  In a separate bowl, mix the shredded cabbage with the remaining lime juice and the fresh cilantro to create a bright slaw.

• 7

  Warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the cabbage slaw and shrimp among the tortillas, then topping each with slices of fresh avocado.