NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tsp avocado oil

0.5 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

3 small corn tortillas

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.25 whole avocado

PREPARATION

• 1

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

• 2

  In a separate small bowl, whisk together the lime juice and chopped cilantro, then toss with the shredded cabbage to create a bright, crunchy slaw.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the seasoned shrimp to the skillet and sauté for 2-3 minutes per side until they are pink, opaque, and develop a slight char.

• 5

  While the shrimp cooks, warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  Assemble the tacos by dividing the shrimp among the three tortillas, topping each with the cabbage slaw and fresh avocado slices.