Shrimp Tacos

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  Shrimp(454g)
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  Olive oil(15g)

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

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  Chili powder(5g)
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  1 teaspoon ground chipotle chili pepper
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  Cumin, Ground(5g)
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  ½ teaspoon kosher salt
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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Olive oil(30g)

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

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  Garlic(60g)
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  JalapeñO Pepper
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  Cilantro, Fresh(60g)
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  ¼ teaspoon kosher salt
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  Lime Juice, Fresh(10g)
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  Cabbage, Green(480g)

Instructions

1. 1Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with olive oil and sprinkle with the chili powder, ground cumin, and salt. Toss to coat evenly and set aside.
2. 2Mince the garlic and jalapeño pepper finely. In a food processor, combine the nonfat Greek yogurt, olive oil, minced garlic, jalapeño, fresh cilantro, salt, and fresh lime juice. Pulse until smooth, taste, and adjust seasonings as needed. Transfer half the sauce to a separate bowl for serving; toss the remaining sauce with the raw cabbage until evenly coated and set aside.
3. 3Heat the remaining olive oil in a large nonstick skillet over medium-high heat for 1 minute until shimmering.
4. 4Add the seasoned shrimp to the hot skillet in a single layer. Cook 3–4 minutes, stirring occasionally, until the shrimp turn opaque and firm with no translucent center—internal temp should reach 165°F. Transfer immediately to a plate.
5. 5Warm the tortillas in the microwave by stacking them, covering with a damp towel, and microwaving 1–2 minutes, or in a 250°F oven for 3–5 minutes until pliable.
6. 6Divide the cooked shrimp, cabbage slaw, and reserved sauce evenly among 6 airtight containers while hot, keeping components separate for storage.
7. 7To serve, fill each tortilla with shrimp and top with cabbage slaw, extra sauce, and fresh lime juice as desired.