NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

2 whole corn tortillas

0.25 whole avocado

1 tsp extra virgin olive oil

1 cup shredded green cabbage

1 tbsp plain Greek yogurt

0.5 tsp chipotle powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole lime

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with a paper towel to ensure a perfect sear in the pan.

• 2

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

• 3

  Toss the shrimp in the spice blend until every piece is evenly coated.

• 4

  In a medium bowl, combine the shredded cabbage, Greek yogurt, and the juice of half a lime to create a zesty, creamy slaw.

• 5

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

• 6

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink, opaque, and slightly charred.

• 7

  While the shrimp cooks, warm the corn tortillas in a dry pan or over an open flame until they are soft and pliable.

• 8

  Slice the avocado and finely chop the fresh cilantro.

• 9

  Assemble the tacos by layering the lime slaw, smoky shrimp, and avocado slices into the warm tortillas.

• 10

  Garnish with fresh cilantro and serve immediately with the remaining lime wedges.