NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

2 small Corn tortillas

1 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 cup Shredded cabbage

1 tbsp Chipotle peppers in adobo sauce

1 tbsp Lime juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

2 slice Avocado

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lime juice, and a pinch of salt to create the dressing base.

• 2

  Toss the shredded cabbage with the yogurt dressing and chopped cilantro until well coated, then set aside to let the flavors meld.

• 3

  Pat the shrimp dry with paper towels and season them evenly with garlic powder, sea salt, black pepper, and the minced chipotle peppers.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until pink and slightly charred.

• 5

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable and lightly toasted.

• 6

  Assemble the tacos by layering the zesty slaw, crispy chipotle shrimp, and fresh avocado slices into the warm tortillas.