Grilled Shrimp Tacos with Cabbage Slaw

 Grilled Shrimp Tacos with Cabbage Slaw

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 8 small corn tortillas

• 2 cups green cabbage, shredded

• 1/2 cup carrots, shredded

• 1/4 cup cilantro, chopped

• 1 lime, juiced

• 1/4 cup Greek yogurt (optional for topping)

Kitchen Tools Needed:

• Grill

• Mixing bowl

• Skewers (optional)

• Tongs

• Serving platter

Instructions:

• In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.

• Add the shrimp to the marinade and toss to coat. Let it marinate for at least 15 minutes.

• While the shrimp is marinating, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and lime juice. Toss to mix well and set aside.

• Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand).

• Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.

• Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

• Assemble the tacos by placing a few shrimp on each tortilla, topping with cabbage slaw, and adding a dollop of Greek yogurt if desired.

• Serve immediately with lime wedges on the side.

Macros:

• Total Calories: 600

• Carbs: 60g

• Proteins: 40g

• Fats: 20g