NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

0.25 tbsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Corn tortillas

0.13 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tbsp Lime juice

1 cup Shredded green cabbage

2 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, mashed avocado, and half of the lime juice until the crema is smooth and creamy.

• 2

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and chopped cilantro to create a bright slaw.

• 3

  Pat the shrimp dry with paper towels and season evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until they are pink and opaque.

• 5

  Warm the corn tortillas in a dry pan or directly over a low gas flame until they are pliable and slightly charred.

• 6

  Assemble the tacos by dividing the cabbage slaw among the tortillas, topping with the sautéed shrimp, and drizzling with the avocado crema.