NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

3 small corn tortillas

1 tsp olive oil

0.25 whole avocado

1 cup green 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

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

• 2

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

• 3

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

• 4

  While the shrimp cooks, combine the shredded green cabbage, lime juice, and chopped fresh cilantro in a medium bowl, tossing well to create a bright slaw.

• 5

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

• 6

  Assemble the tacos by dividing the cabbage slaw among the tortillas, topping with the smoky shrimp, and finishing with thin slices of creamy avocado.