NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

3 small corn tortillas

1 cup shredded cabbage

0.25 whole avocado

1 tbsp fresh cilantro

1 whole lime

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the shrimp to the skillet and sauté for 2-3 minutes per side until they are opaque and have a slight char.

• 5

  While the shrimp cook, warm the corn tortillas in a separate dry pan or directly over a low gas flame until soft and toasted.

• 6

  Mash the avocado in a small bowl with a squeeze of lime juice and a pinch of salt.

• 7

  Assemble the tacos by spreading the mashed avocado onto the warm tortillas, then topping with shredded cabbage and the smoky shrimp.

• 8

  Garnish with fresh cilantro and serve with the remaining lime wedges.