Name: Seared Shrimp Tacos with Cabbage Slaw and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Wild-Caught Shrimp; 2 Corn Tortillas; 1/4 cup Nonfat Greek Yogurt; 1/4 Avocado; 1 cup Shredded Green Cabbage; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lime Juice

Seared Shrimp Tacos with Cabbage Slaw and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Shrimp Tacos with Cabbage Slaw and Avocado

Pan-seared shrimp seasoned with chili and cumin, served in warm corn tortillas with zesty cabbage slaw and finished with a dollop of creamy avocado.

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NUTRITION

Protein

61.5g

Fat

20.3g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild-Caught Shrimp

2 Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/4 Avocado

1 cup Shredded Green Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lime Juice

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PREPARATION

1
In a small bowl, toss the shredded cabbage with lime juice and a pinch of sea salt to create the slaw.
2
Pat the shrimp dry and season thoroughly with chili powder, ground cumin, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat until shimmering.
4
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and slightly charred.
5
Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side.
6
Assemble the tacos by filling each tortilla with the cabbage slaw and seared shrimp.
7
Top with sliced avocado and a dollop of Greek yogurt as a high-protein alternative to sour cream.