NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tsp olive oil

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

2 medium corn tortillas

1 cup shredded cabbage

1 tbsp lime juice

0.25 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with a paper towel and place them in a medium bowl.

• 2

  Toss the shrimp with chili powder, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque.

• 5

  While the shrimp cooks, toss the shredded cabbage with half of the lime juice in a small bowl.

• 6

  Warm the corn tortillas in a dry pan or over an open flame until soft and pliable.

• 7

  Slice the avocado and finely chop the fresh cilantro.

• 8

  Assemble the tacos by layering the cabbage slaw, sautéed shrimp, and avocado slices onto the warm tortillas.

• 9

  Garnish with fresh cilantro and a final squeeze of the remaining lime juice.