Name: Chili-lime shrimp tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 9 oz raw shrimp, peeled, deveined, and patted dry; 1 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 3/4 tsp salt; 1 tsp olive oil; 1 tbsp lime juice; 3 corn tortillas; 2 oz green cabbage, shredded; 3 1/2 tbsp nonfat Greek yogurt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

460 calories

Protein: 50g; 42% of calories
Carbs: 45g; 38% of calories
Fat: 10g; 19% of calories

Instructions

Prep 20 min · Cook 0 min

In a medium bowl, toss the shrimp with the chili powder, cumin, garlic powder, and half the salt until evenly coated.
In a small bowl, whisk together the Greek yogurt, half the lime juice, and the remaining salt. Add the shredded cabbage and cilantro, tossing to coat.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes. Flip and cook for 2 minutes more until the shrimp are opaque and firm. Drizzle with the remaining lime juice. Done when opaque and firm, 145°F.
Wipe out the skillet and place over medium heat. Warm the tortillas for 30 seconds, flip, and warm for 30 seconds more until pliable. Divide the slaw and shrimp among the tortillas.

Nutrition

Ingredients

Instructions

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