NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 tbsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

4 large Green cabbage leaves

0.25 whole Avocado

0.25 cup Non-fat Greek yogurt

1 tbsp Lime juice

2 tbsp Fresh cilantro

2 tbsp Red onion

2 medium Radishes

PREPARATION

• 1

  Carefully peel four large outer leaves from the cabbage head, then wash and pat them dry to serve as the taco shells.

• 2

  In a small bowl, whisk the Greek yogurt with half of the lime juice and a pinch of salt to create a zesty crema.

• 3

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

• 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

  Squeeze the remaining lime juice over the cooked shrimp while they are still in the hot pan.

• 6

  Arrange the cabbage leaves on a plate and divide the shrimp, avocado slices, red onion, and radishes among them.

• 7

  Drizzle the yogurt crema over the tacos and garnish with fresh cilantro before serving.