Chili-Lime Shrimp Tacos with Avocado Slaw

• 25 min total
• 25 min hands-on
• Serves 4
• 500 kcal
• 41 g protein

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Ingredients

• 2 avocados, ripe
• 3 limes
• 7 oz coleslaw mix
• ½ bunch cilantro, chopped
• 1½ lb shrimp, peeled and deveined
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• 2 tbsp vegetable oil
• 12 corn tortillas
• salt

Method

1. Mash 1 avocado in a large bowl with the juice of 1 lime, 2 tbsp water and ½ tsp salt until creamy. Add the coleslaw mix and half the cilantro and toss to coat.
2. Pat the shrimp very dry. Toss with the chili powder, cumin, garlic powder, ¾ tsp salt and 1 tbsp oil.
3. Warm the tortillas in a large dry skillet over medium-high heat, about 30 seconds per side, and stack them in a clean towel to keep warm.
4. Add the remaining oil to the skillet. Cook the shrimp in a single layer, in two batches, for 1–2 minutes per side, until pink, opaque and curled into a loose C. Squeeze over the juice of 1 lime.
5. Fill the tortillas with the slaw and shrimp, top with slices of the remaining avocado and the rest of the cilantro, and serve with the last lime cut into wedges.

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