NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

2 small corn tortillas

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

1 tsp olive oil

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

  In a small bowl, whisk together the chili powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Pat the shrimp dry with a paper towel and toss them in the spice mixture until thoroughly coated.

• 3

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

• 4

  Add the shrimp to the pan in a single layer and sear for 2 minutes per side until they turn bright pink and opaque.

• 5

  Drizzle half of the lime juice over the shrimp and remove the skillet from the heat.

• 6

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

• 7

  Toast the corn tortillas over a gas flame or in a dry skillet until warm and slightly charred.

• 8

  Fill each tortilla with the cabbage slaw, top with the smoky shrimp, and finish with creamy avocado slices.