Garlic Shrimp Tacos with Yogurt-Lime Cabbage Slaw

Ingredients

0 of 15 out on the counter

• 1 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added
• 1 tbsp olive oil, for the pan
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp ground cumin
• ¼ tsp black pepper
• ¼ tsp salt, for the shrimp
• 3 cups shredded green cabbage
• ¼ cup finely chopped onion
• 1 cup chopped fresh cilantro
• 1 container (170 g / 6 oz) plain nonfat Greek yogurt
• 3 tbsp lime juice
• ¼ tsp salt, for the slaw
• 1 avocado, sliced (about 1 cup, 146 g)
• 12 corn tortillas (6-inch, 24 g each, 288 g)

All set! Everything is out. Time to bake.

Method

1. 1Make 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.
2. 2If 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.
3. 3Stir 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.
4. 4Heat 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.
5. 5Wipe 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.
6. 6Build 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.