Dinner
Shrimp Tacos with Red Cabbage
2 servings · 25 minutes
442calories
41 gprotein
47 gcarbs
11 gfat
Per serving
Ingredients
For 2 servings
- 300 g shrimp, peeled (raw or thawed)
- 5 g oil (1 teaspoon)
- 150 g small corn tortillas (6 pieces, about 15 cm)
- 150 g red cabbage (a small slice)
- 30 g lime (1 piece)
- 100 g Greek yogurt, 0% (for the sauce)
- 10 g hot sauce (sriracha)
- 60 g avocado (half)
- 1 teaspoon smoked paprika, half teaspoon ground cumin, garlic powder, salt, pinch of chili flakes, fresh cilantro
Instructions
- Slice or grate the red cabbage into hair-thin strips, salt it, squeeze the juice of half the lime over it, and massage it with your hands for half a minute. By the time the shrimp is ready, it will soften slightly and become tangy.
- Sauce: mix the yogurt with the hot sauce and a pinch of salt.
- Pat the shrimp dry with paper towels and toss with oil, smoked paprika, cumin, garlic powder, salt, and chili.
- Heat a pan over high heat and cook the shrimp 1–2 minutes per side until pink and curved into a C shape. If it curls into an O shape, it's overcooked and rubbery.
- Warm the tortillas in a dry pan 20–30 seconds per side until pliable and slightly browned. Cold corn tortillas will break if you fold them.
- Fill them: cabbage, shrimp, a few slices of avocado, sauce, and cilantro. Cut the remaining lime into wedges and serve on the side. 3 tacos is one serving.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
