NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 medium corn tortillas

1 tbsp avocado oil

1 cup shredded cabbage

1 tbsp lime juice

0.25 whole avocado

1 tsp chili powder

0.5 tsp garlic powder

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 4

  While the shrimp cooks, toss the shredded cabbage with half of the lime juice and the chopped fresh cilantro in a small bowl.

• 5

  Warm the corn tortillas in a separate dry skillet or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  Slice the avocado into thin wedges.

• 7

  Assemble the tacos by dividing the cabbage slaw between the tortillas, topping with the sautéed shrimp and avocado slices.

• 8

  Drizzle the remaining lime juice over the tacos and serve immediately.