Shrimp Tacos

Makes 8-10 Tacos

Ingredients:

- 1 bag of frozen, raw shrimp

- 2 cups of shredded red and green cabbage

- 1.5 cups of plain greek yogurt (or 2-3 single serve containers)

- 3-4 limes (whole - will use the zest and juice!)

- 2 tsp Chili powder

- 2 tsp paprika

- Sea salt

- 3-4 ripe avocados

- ½ medium red onion

- 1 tbsp of coconut or avocado oil

- 8-10 flour tortillas

- 2 TBPS Cotija cheese (optional)

Directions:

- Thaw frozen shrimp under cold, running water until all ice is melted and shrimp are soft

OR thaw overnight in the refrigerator

- While the shrimp are thawing, prepare the yogurt dressing by mixing the plain greek

yogurt with a generous dash of chili powder, paprika, zest of half of the lime, juice of 1-2

whole limes, and sea salt to taste.

- Pour the yogurt mixture over the cabbage and mix until fully coated. Set aside

- Next, prep guacamole by dicing half of a medium red onion and smashing 3-4 avocados.

Add the zest and juice from another lime, chili powder, paprika, and salt to taste. Cover

with plastic wrap and set aside to prevent browning.

- Once the shrimp are thawed, pat them fully dry with a paper towel and season with

paprika and chili powder. Add to a pre-heated pan on high heat with a light layer of

coconut or avocado oil. Or- you can cook in an air fryer for a crispier finish.

- Cook 3-4 minutes on each side or until fully pink and slightly charred.

- Remove from heat and set aside.

- In a pan on medium heat with a light layer of oil, warm each tortilla on each side.

- Assemble each taco by adding the dressed cabbage, shrimp, and guacamole. Top with

cotija cheese