Grilled Shrimp Tacos with Avocado and Greek Yogurt
4 tortillas
6 oz low-fat, plain Greek yogurt
2 tbsp cayenne pepper
4 tbsp lime juice
1/2 cup cilantro, chopped
3 tsp coconut oil
1/2 head cabbage, thinly sliced
2 medium avocados, diced
1 lb Panamei shrimp
Salt and black pepper to taste
6 oz low-fat, plain Greek yogurt
2 tbsp cayenne pepper
4 tbsp lime juice
1/2 cup cilantro, chopped
3 tsp coconut oil
1/2 head cabbage, thinly sliced
2 medium avocados, diced
1 lb Panamei shrimp
Salt and black pepper to taste
Heat tortillas over medium heat in a dry skillet.
In a bowl, mix yogurt, cayenne, lime juice, and cilantro.
Heat coconut oil in a nonstick skillet over medium-high heat. Add cabbage and
cook for 4 minutes or until the cabbage is just barely wilted.
Remove cabbage from skillet, add shrimp, and cook for 3–4 minutes. Season
with cayenne pepper, and add salt and black pepper to taste.
Layer taco with cabbage, shrimp, yogurt mix, and diced avocado.
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