Shrimp Tacos with Avocado Crema

Ingredients

• Avocados

  Raw, All commercial varieties

  1 ½ fruit or 302g

• Cilantro

  Boskovich

  ⅝ cup or 10g

• Rice Vinegar

  Marukan

  2 tbsp or 200g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Red cabbage

  Red, raw

  2 cup, chopped or 178g

• Carrots

  Raw

  ½ cup grated or 55g

• Green Onion

  Dole

  1 medium or 15g

• Shrimp

  Crustaceans, mixed species, raw

  800g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Limes

  Raw

  1 fruit or 67g

• Chobani Yogurt

  Greek Yogurt

  1 serving or 150g

• Avocado Oil Spray

  Trader Joe's

  5 0.33-second spray or 1g

• Organic Corn Tortillas

  Earth Fare

  8 tortilla or 160g

• Greek Yogurt

  Fage

  1 container or 150g

Directions

1. Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, yogurt, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.
2. Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
3. Toss shrimp, chili powder and cumin together in a medium bowl. Spray oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
4. Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
5. Source: www.eatingwell.com/recipe/262655/shrimp-tacos-with-avocado-crema/

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