NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 tsp Avocado oil

0.5 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lime juice

2 small Corn tortillas

0.5 cup Shredded cabbage

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels to ensure a perfect sear in the skillet.

• 2

  In a small bowl, whisk together the chili powder, smoked paprika, ground cumin, sea salt, black pepper, and garlic powder.

• 3

  Toss the shrimp in a medium bowl with the spice blend and lime juice until every piece is evenly coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

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

• 6

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

• 7

  Assemble the tacos by layering the shredded cabbage and sautéed shrimp onto the warm tortillas.

• 8

  Garnish with fresh avocado slices and cilantro before serving immediately.