NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

3 small corn tortillas

0.25 whole avocado

2 tbsp Greek yogurt

1 tbsp lime juice

1 cup shredded cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the avocado crema by blending the avocado, Greek yogurt, lime juice, and a pinch of sea salt in a small food processor until completely smooth.

• 2

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

• 3

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

• 4

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

• 5

  While the shrimp cooks, warm the corn tortillas in a separate dry skillet or directly over a low gas flame for 30 seconds per side until pliable.

• 6

  Assemble the tacos by placing a portion of shredded cabbage on each tortilla, followed by the sautéed shrimp.

• 7

  Drizzle the velvety avocado crema over the top and garnish with fresh cilantro before serving.