NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

2 medium corn tortillas

0.5 tbsp extra virgin olive oil

1 cup shredded green cabbage

2 tbsp non-fat Greek yogurt

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 lime juice

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and the fresh cilantro until well combined.

• 3

  Pat the shrimp dry with paper towels and place them in a bowl, tossing with the chili powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 6

  Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 7

  Divide the cabbage slaw evenly between the tortillas, top with the sautéed shrimp, and finish with a generous drizzle of the lime crema.