NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Raw shrimp

3 small Corn tortillas

1 tsp Avocado oil

1 tsp Chili powder

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage

1 tbsp Lime juice

2 tbsp Plain Greek yogurt

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and set aside to allow the flavors to meld and the cabbage to soften.

• 3

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

• 4

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

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are pliable and slightly charred.

• 6

  Assemble the tacos by dividing the sautéed shrimp among the three tortillas, then top with the cabbage slaw and sliced avocado.

• 7

  Drizzle the prepared Greek yogurt crema over the tacos, garnish with fresh cilantro, and serve immediately.