NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

2 small corn tortillas

1 cup green cabbage

0.25 cup plain Greek yogurt

1 tbsp lime juice

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season evenly with sea salt, black pepper, smoked paprika, and garlic powder.

• 2

  In a small bowl, whisk the egg; in a separate shallow dish, place the almond flour.

• 3

  Dip each seasoned shrimp into the egg wash, then dredge through the almond flour until lightly and evenly coated.

• 4

  Arrange the coated shrimp in a single layer in an air fryer basket and cook at 400°F for 6 to 8 minutes until golden and crispy.

• 5

  While the shrimp cooks, whisk together the Greek yogurt and lime juice in a medium bowl to create the zesty dressing.

• 6

  Add the shredded cabbage and chopped cilantro to the dressing, tossing well to coat the slaw thoroughly.

• 7

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the crispy shrimp between the tortillas, topping with the zesty slaw and fresh avocado slices.