NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 medium corn tortillas

1 cup shredded cabbage

2 tbsp plain Greek yogurt

0.25 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, half of the lime juice, and a pinch of salt to create a zesty crema.

• 2

  Toss the shredded cabbage with the yogurt mixture in a separate bowl and set aside to let the flavors meld.

• 3

  Pat the shrimp dry with a paper towel and season evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Warm the corn tortillas in a dry pan or directly over a low gas flame until they are soft and slightly charred.

• 6

  Divide the cabbage slaw between the tortillas, then top with the spicy shrimp and sliced avocado.

• 7

  Garnish with fresh cilantro and a final squeeze of the remaining lime juice before serving.