NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 tbsp Extra virgin olive oil

3 small Corn tortillas

0.25 whole Avocado

1 cup Shredded green cabbage

1 tbsp Fresh lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

2 tbsp Non-fat Greek yogurt

PREPARATION

• 1

  Pat the shrimp dry with paper towels and place them in a medium bowl.

• 2

  Toss the shrimp with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  In a separate bowl, combine the shredded cabbage with half of the lime juice and the chopped fresh cilantro to make the slaw.

• 6

  In a small ramekin, whisk together the Greek yogurt and the remaining lime juice to create a zesty crema.

• 7

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 8

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

• 9

  Finish each taco with a drizzle of the lime crema and serve immediately.