1 lb. peeled and deveined shrimp (you could also use any white fish like tilapia or cod)
2 tsp. chili powder
2 tsp. cumin
2 tsp. taco or other seasoning blend
1/4 tsp. cayenne
2 tbsp. olive oil
3 cups green cabbage, shredded
5 corn tortillas (approx. 6 in.)
5 avocado slices
Cilantro for garnish
Cotija cheese for garnish
For the Avocado Crema:
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.
For the Tacos:
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%