NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

3 small Corn tortillas

0.25 whole Avocado

1 cup Shredded cabbage

1 tsp Extra virgin olive oil

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

2 tbsp Non-fat Greek yogurt

PREPARATION

• 1

  Pat the shrimp dry and toss them in a bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the shrimp in a single layer.

• 3

  Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 4

  In a medium bowl, toss the shredded cabbage with the lime juice and half of the chopped cilantro to create a bright slaw.

• 5

  Whisk the Greek yogurt with a teaspoon of water in a small ramekin until it reaches a drizzling consistency.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.

• 7

  Divide the cabbage slaw and shrimp among the tortillas, then top with avocado slices, the yogurt crema, and remaining cilantro.