INGREDIENTS 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed) 1 tablespoon extra-virgin olive oil, divided 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon red chili flakes 1 clove garlic, peeled and minced 1/2 teaspoon kosher salt 6 to 8 corn or flour tortillas
SAUCE 1 cup nonfat plain Greek yogurt 2 tablespoons extra-virgin olive oil 2 tablespoons lime juice (2 limes) 2 teaspoons lime zest 1/2 small jalapeno, seeds and membranes removed 1/4 teaspoon kosher salt
SLAW 2 cups shredded cabbage or slaw mix
INSTRUCTIONS 1. Rinse and pat the shrimp dry 2. In a large bowl, add ½ tablespoon olive oil, chili powder,garlic, paprika, salt 3. Toss to coat evenly. Marinate for 15 minutes. 4. In a separate bowl, Mix Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest and lime juice. 5. Add half of the sauce to cabbage and toss to coat. 6. Using medium heat, add ½ tablespoon of olive oil to a large pan or grill pan. Cook the shrimp until pink and no longer translucent. Approximately 4 minutes. 7. Warm a tortilla in the pan, 30 seconds on each side. 8. Assemble your tacos. Place three shrimp in a tortilla, top with slaw, extra sauce, avocado and finish with cilantro.