NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

0.5 tbsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

3 small Corn tortillas

1 cup Shredded cabbage

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, toss the peeled and deveined shrimp with the chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 2

  In a separate small bowl, combine the shredded cabbage with half of the lime juice and a pinch of salt to create a quick slaw.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.

• 4

  While the shrimp cooks, warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable and slightly charred.

• 5

  Slice the avocado into thin wedges and chop the fresh cilantro.

• 6

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

• 7

  Garnish with fresh cilantro and a final squeeze of the remaining lime juice before serving.