Simple Shrimp Street Tacos

Shrimp is high in protein as well as Omega-3 fatty acids. It’s healthy and it cooks quickly, which is great when you’re in a pinch for a healthy but delicious weekday meal. This is one of my summer favorites, as I prefer to eat lighter meals in warmer weather.

Prep Time: 10 minutes
Cook Time: 5 minutes

Serving Size: 2 tacos
Servings: 6

Ingredients for shrimp street tacos:

• 12 oz pre-cooked and de-veined shrimp (you can buy and de-vein fresh shrimp easily, but this is a ‘simple’ recipe and I find that frozen precooked shrimp always cooks well and is much easier, so that’s generally what I use)
• 12 count Mission brand street taco (small sized) tortillas (corn or flour, I prefer flour for shrimp tacos)
• 1 ripe avocado, diced
• 1 tablespoon extra virgin olive oil (½ for shrimp, ½ for slaw)
• Juice from 1 large lime (½ for shrimp, ½ for slaw)
• ¼ teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups pre-shredded (bagged) cabbage (I prefer red or purple cabbage for this recipe)
• ¼ cup chopped and packed cilantro (this is optional, people tend to either LOVE or HATE cilantro)
• 1 cup plain Greek yogurt