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Developed by Kristen Race, M.S., R.D., L.D.
For the Avocado Crema:
For the Tacos:
Place all the ingredients in a food processor and blend until smooth. Toss some of the sauce with the shredded cabbage until well coated. Place the rest of the sauce in a bowl for extra topping.
Pat the shrimp dry. Combine the chili powder, cumin, seasoning, and cayenne in a shallow dish. Toss the shrimp with the spices so they are coated.
Heat the oil in a sauté pan. Sauté the shrimp over low to medium heat, about two minutes per side. Do not overcook the shrimp. Thicker fish will require a longer cooking time.
Place a slice of avocado in each corn tortilla. Add approximately four to five shrimp, top with cabbage mixture, any extra crema sauce, cilantro, and cotija cheese. Serve immediately. Enjoy!
Yield: 5 servings
Serving Size: Approximately two tacos
(For five servings, not including extra cotija or avocado slices)
Fat: 21 g
Total Carbohydrates: 17 g
Fiber: 5 g
Sodium: 680 mg
Protein: 16 g
Vitamin A: 20%
Vitamin C: 45%