Name: Smoky Chili-Lime Shrimp Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Raw shrimp; 2 small Corn tortillas; 0.25 whole Avocado; 1 cup Shredded green cabbage; 1 tbsp Lime juice; 0.5 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Chili-Lime Shrimp Tacos

Pan-seared shrimp tossed in a zesty chili-lime glaze, served in warm corn tortillas with a crisp, refreshing cabbage slaw.

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NUTRITION

Protein

49.2g

Fat

13.8g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Raw shrimp

2 small Corn tortillas

0.25 whole Avocado

1 cup Shredded green cabbage

1 tbsp Lime juice

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Pat the shrimp dry with a paper towel and place them in a bowl with the chili powder, smoked paprika, garlic powder, sea salt, and black pepper, tossing until every shrimp is evenly coated.
2
Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
3
Add the seasoned shrimp to the skillet in a single layer and sauté for 2 to 3 minutes per side until they are pink, opaque, and develop a slight char.
4
While the shrimp is cooking, whisk together half of the lime juice with the shredded cabbage and fresh cilantro in a small bowl to create a bright slaw.
5
Warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.
6
Assemble the tacos by layering the cabbage slaw into the tortillas, topping with the smoky shrimp and sliced avocado, and finishing with a final drizzle of the remaining lime juice.