NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 tbsp Olive oil

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortilla

1 cup Shredded green cabbage

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

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

• 2

  Toss the peeled and deveined shrimp in the spice mixture until every piece is evenly coated.

• 3

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

• 4

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

• 5

  In a medium bowl, toss the shredded cabbage with the lime juice and thinly sliced radishes to create a quick slaw.

• 6

  Warm the corn tortilla in a dry pan or directly over a low gas flame until it is soft and pliable.

• 7

  Assemble the taco by layering the cabbage slaw at the bottom, followed by the smoky shrimp, avocado slices, and a garnish of fresh cilantro.