NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

2 small corn tortillas

1 cup shredded green cabbage

1 tbsp lime juice

0.25 cup non-fat Greek yogurt

0.25 whole avocado

1 tbsp fresh cilantro

0.25 tsp ground cumin

PREPARATION

• 1

  In a small mixing bowl, whisk together the non-fat Greek yogurt, half of the lime juice, and the ground cumin to create a creamy lime crema.

• 2

  In a separate bowl, toss the shredded green cabbage with the remaining lime juice and a pinch of sea salt to make the slaw.

• 3

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

• 4

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

• 5

  Add the shrimp to the skillet 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 pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Assemble the tacos by placing a portion of the cabbage slaw on each tortilla, followed by the smoky shrimp and sliced avocado.

• 8

  Drizzle with the prepared lime crema and garnish with fresh cilantro before serving.