Name: Shrimp and avocado corn tacos
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; 2 corn tortillas; 1/4 cup avocado, sliced; 1 tbsp light mayonnaise; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 2 oz green cabbage, shredded

Nutrition

Per serving

409 calories

Protein: 36g; 34% of calories
Carbs: 33g; 32% of calories
Fat: 16g; 35% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the light mayonnaise and half the lime juice until smooth. Set aside for serving.
In a medium bowl, toss the shrimp with the chili powder and salt until the shrimp are 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. Remove from the heat and squeeze the remaining lime juice over the shrimp. Done when opaque throughout and firm, 145°F.
Wipe the skillet clean. Warm the corn tortillas over medium heat for 1 minute, flip, and warm for 1 minute more until pliable.
Place the warm tortillas on a plate. Layer each with the shredded cabbage and the cooked shrimp. Top with avocado slices, a drizzle of the lime mayo, and the fresh cilantro.

Nutrition

Ingredients

Instructions

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