Fast & Easy Shrimp Tacos

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(30g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Shrimp(454g)
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  Avocado
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  Garlic
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  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  ½ teaspoon sea salt
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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(60g)
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  JalapeñO Pepper
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  Cabbage, Green(720g)
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  Yellow Onion
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  Cilantro, Fresh(80g)
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  Tortilla, Corn, 6-Inch
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  Lime
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  Mexican Hot Sauce, (Optional)

Instructions

1. 1Mince the garlic and jalapeño; roughly chop the cilantro and onion; thinly slice the cabbage. Cut the avocado in half, remove the pit, and scoop the flesh into a food processor.
2. 2Add the garlic, jalapeño, sour cream, cilantro, lime juice, and a pinch of salt to the food processor with the avocado. Blend until smooth, about 1–2 minutes, scraping down the sides as needed. Transfer to a bowl and set aside.
3. 3In a large bowl, combine the shrimp with 2 tablespoons olive oil, the lime juice, and taco seasoning packet. Toss until the shrimp are evenly coated. Let sit for 5 minutes.
4. 4Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until glistening, about 1 minute. Add the shrimp in a single layer and cook 2–3 minutes until they turn opaque and the underside is light pink. Flip and cook the other side 2–3 minutes until the internal temperature reaches 165°F and the shrimp are fully cooked through.
5. 5In a large bowl, combine the cabbage, onion, and cilantro. Add ½ cup of the avocado crema and toss until fully incorporated.
6. 6Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.
7. 7Divide the cooked shrimp evenly among 4 tortillas, placing 3–4 shrimp on each. Top each taco with the cabbage slaw and remaining avocado crema.
8. 8Serve immediately with lime wedges and hot sauce on the side.