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Servings: 1, Prep Time: 10 min, Cook Time: 10 min
Ingredients
- 6 oz (170 g) peeled and deveined shrimp
- 1 cup (57 g) shredded cabbage
- 1/4 cup (28 g) shredded carrots
- 1/2 avocado
- 1.5 tbsp (21 g) olive oil
- 2 tbsp (30 g) apple cider vinegar
- 1 tsp (4.5 g) sea salt
- 1/4 tbsp (1.5 g) black pepper
- 1/4 tbsp (1.75 g) red chili flakes
- 2 corn tortillas
Directions
- Mix cabbage, carrots, apple cider vinegar, 1/2 tbsp olive oil, 1/4 tbsp kosher salt, and black pepper until well combined. Refrigerate until ready to use.
- Mix shrimp with chili flakes, 1/2 tbsp olive oil, and 1/4 tbsp kosher salt. Set aside to marinate.
- Toast tortillas on medium-low heat until browned.
- Sauté shrimp on medium-high heat until pink.
- Slice the avocado. Fill tortillas with cabbage slaw, avocado, and shrimp. Enjoy!
Nutrition Info
Calories: 514, Carbohydrate: 25 grams, Protein: 29 grams, Fat: 35 grams
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