Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 11 oz (320 g) raw peeled, deveined shrimp
- 4 small flour tortillas (100 g total)
- 2 cups (150 g) finely shredded cabbage
- 1/2 medium avocado (80 g flesh)
- Scant 1/2 cup (100 g) nonfat Greek yogurt
- 1 tsp (5 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
Method
- Mix yogurt with half the lime juice and 1 tbsp water. Toss cabbage with remaining juice and a pinch of salt.
- Pat shrimp dry; season with 1/2 tsp chili powder and 1/2 tsp ground cumin. Heat oil in a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until opaque and at 145 F (63 C).
- Warm tortillas in a dry skillet. Fill each with slaw, shrimp and avocado; drizzle with yogurt. Serve two tacos per portion.
Cook’s note: Use small tortillas; larger wraps change the portion and macros substantially.
Allergens: Shellfish, milk, wheat.
Approximate nutrition per serving: 430 kcal · Protein 43 g · Carbohydrates 37 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.