Dinner Garlic Shrimp Tacos with Yogurt-Lime Cabbage Slaw Contains milk (container (170 g / 6 oz) plain nonfat Greek yogurt), shellfish ((454 g) large raw shrimp (21–25 count)) Full of fiber Makes4 servingsTotal35 minDietNot vegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 151 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added1 tbsp olive oil, for the pan1 tsp garlic powder1 tsp chili powder1 tsp ground cumin¼ tsp black pepper¼ tsp salt, for the shrimp3 cups shredded green cabbage¼ cup finely chopped onion1 cup chopped fresh cilantro1 container (170 g / 6 oz) plain nonfat Greek yogurt3 tbsp lime juice¼ tsp salt, for the slaw1 avocado, sliced (about 1 cup, 146 g)12 corn tortillas (6-inch, 24 g each, 288 g) MethodMake the slaw first. Stir the yogurt, lime juice and ¼ tsp salt together in a large bowl until smooth. Add the cabbage, onion and cilantro and toss until every shred is coated. Let it sit 10 minutes; the cabbage softens a little and the dressing thins into the bowl.If the shrimp are frozen, put them in a bowl of cold tap water for 15 minutes, then drain. Pat them very dry with a towel. Dry shrimp brown; wet shrimp steam.Stir the garlic powder, chili powder, cumin, pepper and the remaining ¼ tsp salt together. Toss the shrimp with the spice mix in a bowl until evenly dusted.Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in one layer, in two batches if they crowd. Cook 1½ to 2 minutes a side, until each is pink and opaque and curls into a loose C. They are safe at 145 °F (USDA FSIS); pull them from the pan the moment they turn, because they go rubbery within a minute.Wipe the skillet and warm the tortillas in it, dry, over medium heat, 20 to 30 seconds a side, until they are soft and have a few brown flecks. Stack them in a towel to keep warm.Build each taco: a tortilla, a mound of slaw, 2 shrimp (a 21–25 count pound is 21 to 25 shrimp) and a few slices of avocado. Three tacos a serving. NutritionEstimatedPer 3 tacos · serving size 1 of 4Calories394Total fat11.8 gSaturated fat1.8 gSodium508 mgTotal carbohydrate42.9 gDietary fiberat least 8.9 g (1 row carries no value)Total sugarsat least 4.6 g (1 row carries no value)Protein33.2 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/shrimp-tacos
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