Dinner · Mexican
Shrimp tacos with cabbage slaw
Chili-lime shrimp folded into tortillas with crunchy lime slaw.
- Serves
- 2
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 150 g green cabbage, shredded
- 2 tbsp lime juice
- 2 tbsp greek yogurt, plain
- 2 tbsp fresh cilantro, chopped
- 4 corn tortillas
- 1/2 tsp salt
Method
Toss the shrimp with olive oil, chili powder, cumin and salt.
Heat a skillet over medium-high heat and cook the shrimp for 2 minutes per side, until pink.
Toss the cabbage with half the lime juice, yogurt and cilantro for the slaw.
Warm the tortillas in a dry pan.
Fill the tortillas with shrimp and slaw, and finish with the remaining lime juice.