Ingredients:
• For the Shrimp:
◦ 1 lb (450g) shrimp, peeled and deveined (fresh or frozen)
◦ 1 tbsp olive oil (or cooking spray)
◦ 3 cloves garlic, minced
◦ 1 tsp chili powder
◦ 1/2 tsp paprika
◦ 1/2 tsp cumin
◦ Salt and pepper to taste
◦ Juice of 1 lime
• For the Tacos:
◦ 4 small corn tortillas (or use lettuce leaves for a low-carb option)
◦ 1 cup shredded cabbage (green or red)
◦ 1/4 avocado, sliced (optional)
◦ 1/4 cup fresh cilantro, chopped
◦ Lime wedges for serving
◦ Optional: salsa or hot sauce for topping (choose a low-calorie version)
Instructions:
1. Cook the Shrimp:
◦ In a large skillet, heat the olive oil (or use cooking spray) over medium heat.
◦ Add the minced garlic and sauté for about 30 seconds until fragrant.
◦ Add the shrimp, chili powder, paprika, cumin, salt, and pepper. Cook for 2-3
minutes on each side until the shrimp are pink and opaque.
◦ Squeeze lime juice over the cooked shrimp and stir to combine.
2. Warm the Tortillas:
◦ While the shrimp are cooking, warm the corn tortillas in a dry skillet over low
heat for about 30 seconds on each side, or until pliable.
3. Assemble the Tacos:
◦ Place a portion of the garlic shrimp on each tortilla.
◦ Top with shredded cabbage, a few avocado slices (if using), and fresh cilantro.
4. Serve:
◦ Serve with lime wedges and optional low-calorie salsa or hot sauce.
Estimated Macros (per serving, 2 tacos):
• Calories: ~250
• Protein: ~30g
• Carbohydrates: ~30g
• Fat: ~7g (with avocado; less without)
• Fiber: ~8g
• Sugar: ~2g