NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

2 medium corn tortillas

1 tsp olive oil

0.25 whole avocado

1 cup shredded cabbage

1 tbsp fresh lime juice

1 tbsp plain Greek yogurt

1 tbsp fresh cilantro

0.25 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat 8 oz raw shrimp dry and toss with 0.25 tsp chili powder, 0.25 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp sea salt, and 0.25 tsp black pepper.

• 2

  Heat 1 tsp olive oil in a skillet over medium-high heat and sear the shrimp for about 2 minutes per side until pink and opaque.

• 3

  In a small bowl, toss 1 cup shredded cabbage with 0.5 tbsp fresh lime juice and 1 tbsp fresh cilantro.

• 4

  Mash 0.25 whole avocado with the remaining 0.5 tbsp fresh lime juice and 1 tbsp plain Greek yogurt until creamy.

• 5

  Warm 2 medium corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

• 6

  Assemble the tacos by spreading the avocado crema onto the warm tortillas, then topping with the seared shrimp and the crisp cabbage slaw.