Name: Smoky Chili-Lime Shrimp Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 2 medium corn tortillas; 1 tsp avocado oil; 0.25 whole avocado; 1 cup shredded cabbage; 1 tbsp lime juice; 2 tbsp plain Greek yogurt; 0.5 tsp chili powder; 0.25 tsp smoked paprika; 0.25 tsp ground cumin; 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

Sautéed shrimp seasoned with smoky spices and lime, tucked into warm corn tortillas with a crisp cabbage slaw and creamy avocado.

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NUTRITION

Protein

56.2g

Fat

18.8g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

2 medium corn tortillas

1 tsp avocado oil

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

2 tbsp plain Greek yogurt

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
In a small bowl, whisk together the chili powder, smoked paprika, cumin, sea salt, and black pepper.
2
Pat the shrimp dry with paper towels and toss them in a medium bowl with the spice mixture until evenly coated.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they are pink and opaque.
5
While the shrimp cooks, toss the shredded cabbage with the lime juice in a separate bowl to create a simple slaw.
6
Warm the corn tortillas in a dry pan or over an open gas flame for about 30 seconds per side until pliable.
7
Assemble the tacos by layering the cabbage slaw, sautéed shrimp, and avocado slices onto the warm tortillas.
8
Top each taco with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.