{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Garlic Shrimp Tacos with Yogurt-Lime Cabbage Slaw",
 "description": "A quick weeknight dinner of garlic-and-chili seared shrimp in warm corn tortillas, with a crisp cabbage slaw dressed in yogurt and lime and sliced avocado.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "1 lb (454 g) 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 (13.5 g)",
  "1 tsp garlic powder (3.1 g)",
  "1 tsp chili powder (2.7 g)",
  "1 tsp ground cumin (2.1 g)",
  "¼ tsp black pepper (0.6 g)",
  "¼ tsp salt, for the shrimp (1.5 g)",
  "3 cups (210 g) shredded green cabbage",
  "¼ cup (40 g) finely chopped onion",
  "1 cup (4 g) chopped fresh cilantro",
  "1 container (170 g / 6 oz) plain nonfat Greek yogurt",
  "3 tbsp lime juice (45 g)",
  "¼ tsp salt, for the slaw (1.5 g)",
  "1 avocado, sliced (about 1 cup, 146 g)",
  "12 corn tortillas (6-inch, 24 g each, 288 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Make 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."
  },
  {
   "@type": "HowToStep",
   "text": "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."
  },
  {
   "@type": "HowToStep",
   "text": "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."
  },
  {
   "@type": "HowToStep",
   "text": "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."
  },
  {
   "@type": "HowToStep",
   "text": "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."
  },
  {
   "@type": "HowToStep",
   "text": "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."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "394 kcal",
  "proteinContent": "33.2 g",
  "carbohydrateContent": "42.9 g",
  "fatContent": "11.8 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "at least 4.6 g (1 row carries no value)",
  "sodiumContent": "508 mg",
  "fiberContent": "at least 8.9 g (1 row carries no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/shrimp-tacos.jpg",
 "imageAlt": "Garlic-and-chili seared pink shrimp in warm corn tortillas with crisp cabbage slaw dressed in yogurt and lime, sliced avocado and chopped cilantro, on a plate",
 "url": "https://asharedpalate.com/shrimp-tacos"
}