NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 tsp Olive oil

0.5 tsp Smoked paprika

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

1 cup Green cabbage

0.25 whole Avocado

1 tbsp Lime juice

1 tbsp Cilantro

PREPARATION

• 1

  Pat the shrimp dry with a paper towel and toss in a bowl with smoked paprika, chili powder, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the shrimp to the skillet in a single layer and sear for 2-3 minutes per side until they are pink, opaque, and slightly charred.

• 4

  While the shrimp cooks, warm the corn tortillas in a separate dry pan or over an open flame until soft and pliable.

• 5

  In a small bowl, toss the shredded cabbage with half of the lime juice.

• 6

  Assemble the tacos by placing the cabbage on the tortillas, followed by the smoky shrimp, sliced avocado, and fresh cilantro.

• 7

  Drizzle the remaining lime juice over the top before serving.