Name: Smoky Chili-Lime Shrimp Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 2 small Corn tortillas; 1 cup Shredded cabbage; 1 tbsp Lime juice; 0.25 whole Avocado; 1 tbsp Fresh cilantro; 1 tbsp Plain Greek yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Chili-Lime Shrimp Tacos

Pan-seared shrimp seasoned with smoky chipotle and zesty lime, tucked into warm tortillas with a crisp cabbage slaw and creamy avocado slices.

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NUTRITION

Protein

51.6g

Fat

15.8g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 small Corn tortillas

1 cup Shredded cabbage

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Plain Greek yogurt

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PREPARATION

1
Pat the shrimp dry with paper towels and toss in a medium bowl with chili powder, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
2
In a small bowl, whisk together the lime juice and plain Greek yogurt with a tiny pinch of salt to create a zesty crema.
3
Place the shredded cabbage in a bowl and toss with half of the lime crema and the freshly chopped cilantro.
4
Heat the olive oil in a large non-stick skillet over medium-high heat; add the shrimp and sear for 2-3 minutes per side until they are pink, opaque, and slightly charred.
5
While the shrimp cooks, warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until pliable.
6
Assemble the tacos by dividing the cabbage slaw between the tortillas, topping with the smoky shrimp and avocado slices, and drizzling with the remaining lime crema.