Grilled Shrimp Tacos with Cabbage Slaw

Light, bright, and completely satisfying. Use lettuce or jicama wraps instead of tortillas for zero-carb.

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 8 small corn tortillas (or large lettuce leaves)
• Spice rub: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, salt
• Slaw: 2 cups shredded green cabbage, 1 tbsp lime juice, 1 tbsp olive oil, pinch of sugar, salt
• Crema: 1/2 cup plain Greek yogurt, 1 tbsp lime juice, 1 clove garlic minced, pinch of cayenne
• Fresh cilantro, lime wedges, sliced avocado

Directions

1. Mix slaw ingredients 15 min before serving. Prepare crema. Set both aside.

Toss shrimp with spice rub and 1 tbsp olive oil.

1. Grill or cook in a hot pan 2-3 min per side until pink.

Warm tortillas over an open flame or dry skillet.

1. Build tacos: tortilla, shrimp, slaw, avocado, crema, cilantro. Squeeze lime over.

Notes

Using Greek yogurt for the crema cuts fat dramatically while increasing protein. Cabbage slaw is essential — the crunch contrasts perfectly with soft shrimp.