NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 small corn tortillas

1 cup shredded green cabbage

0.25 whole avocado

1 tbsp sour cream

0.5 oz crumbled queso fresco

1 tsp sriracha

1 whole lime

PREPARATION

• 1

  In a small bowl, mash the avocado with the sour cream and half of the juice from the lime until smooth to create the crema.

• 2

  Pat the shrimp dry with a paper towel and toss in a medium bowl with chili powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Squeeze the remaining lime juice over the cooked shrimp in the pan and remove from heat immediately.

• 5

  Briefly warm the corn tortillas in a separate dry skillet or over an open gas flame until pliable and slightly charred.

• 6

  Divide the shredded cabbage between the tortillas, top with the chili-lime shrimp, and drizzle with the avocado crema.

• 7

  Finish each taco with a sprinkle of crumbled queso fresco and a dash of sriracha for a spicy kick.