Name: Shrimp tacos in cabbage leaves
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz raw shrimp, peeled, deveined, and patted dry; 1 tsp avocado oil; 3/4 tsp chili powder; 1/4 tsp salt; 5 oz green cabbage, 3 large outer leaves removed; 1/2 cup avocado, sliced; 1 1/2 tbsp mayonnaise; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

446 calories

Protein: 34g; 30% of calories
Carbs: 17g; 15% of calories
Fat: 28g; 55% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the mayonnaise and half the lime juice until smooth and creamy. Set aside for serving.
In a medium bowl, toss the shrimp with the chili powder and salt until evenly coated.
Heat the avocado 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 throughout and firm to the touch. Remove from the heat and squeeze the remaining lime juice over the shrimp. Done when opaque throughout and firm, 145°F.
Place the cabbage leaves on a plate. Divide the cooked shrimp and avocado slices among the leaves. Drizzle with the lime mayo and garnish with cilantro.

Nutrition

Ingredients

Instructions

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