NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

2 small corn tortillas

0.25 whole avocado

0.5 cup red cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

1 tbsp greek yogurt

PREPARATION

• 1

  In a medium bowl, toss the shrimp with chili powder, smoked paprika, cumin, sea salt, and black pepper until evenly coated.

• 2

  In a separate small bowl, combine the shredded red cabbage, half of the lime juice, and chopped cilantro to create a bright slaw.

• 3

  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 opaque.

• 4

  While the shrimp cooks, lightly toast the corn tortillas over an open flame or in a dry pan until warm and pliable.

• 5

  Stir the remaining lime juice into the Greek yogurt in a small ramekin to create a simple lime crema.

• 6

  Assemble the tacos by layering the cabbage slaw, smoky shrimp, and avocado slices onto the tortillas, finishing with a dollop of lime crema.