NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 medium corn tortillas

1 cup shredded cabbage

0.25 cup nonfat Greek yogurt

1 tbsp lime juice

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the shrimp with chili powder, smoked paprika, cumin, sea salt, and black pepper until evenly coated.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

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

• 4

  In a separate bowl, toss the shredded cabbage with half of the lime juice and the fresh cilantro to create a bright slaw.

• 5

  Whisk the remaining lime juice into the nonfat Greek yogurt until smooth to create a zesty crema.

• 6

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 7

  Fill each tortilla with the cabbage slaw, top with the smoky shrimp, and finish with a drizzle of the lime crema.