NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

3 medium corn tortillas

0.25 whole avocado

1 cup shredded cabbage

0.5 tbsp olive oil

1 tbsp lime juice

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

PREPARATION

• 1

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

• 2

  In a separate small bowl, combine the shredded cabbage with half of the lime juice and a pinch of salt to create a quick slaw.

• 3

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

• 4

  While the shrimp cooks, warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.

• 5

  Slice the avocado and chop the fresh cilantro.

• 6

  Assemble the tacos by dividing the shrimp among the three tortillas, then top with the cabbage slaw, avocado slices, cilantro, and a final squeeze of lime juice.