NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

0.5 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

3 whole Corn tortillas

1 cup Shredded green cabbage

2 tbsp Plain Greek yogurt

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels and place them in a medium bowl; toss with chili powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 2

  In a small ramekin, whisk together the Greek yogurt and half of the lime juice to create a smooth crema for drizzling.

• 3

  In a separate bowl, combine the shredded cabbage with the remaining lime juice and chopped cilantro, tossing well to create a bright slaw.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 5

  While the shrimp cook, warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  Assemble the tacos by dividing the cabbage slaw among the tortillas, topping with the smoky shrimp and avocado slices, and finishing with a drizzle of the yogurt crema.