CryoCove Recipe

Grilled Shrimp Tacos

Name: Grilled Shrimp Tacos
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 servings
Ingredients: 12 large shrimp, peeled and deveined; 4 corn tortillas; 1 cup shredded purple cabbage; 1/2 avocado; 2 tbsp Greek yogurt; 1 lime; 1 tsp chili powder; 1 tsp cumin; 1 tbsp olive oil

Spiced grilled shrimp in corn tortillas with cabbage slaw, avocado crema, and a squeeze of lime.

Prep

15m

Cook

Total

21m

Servings

Calories

420

Macro Breakdown

Protein30g (35%)

Carbs38g (44%)

Fat18g (21%)

Diet

omnivorepescatariangluten-free

Goal

fat-lossperformance

Pillar Benefits

FoodWaterMove

Ingredients

12 large shrimp, peeled and deveined
4 corn tortillas
1 cup shredded purple cabbage
1/2 avocado
2 tbsp Greek yogurt
1 lime
1 tsp chili powder
1 tsp cumin
1 tbsp olive oil

Instructions

1
Toss shrimp with olive oil, chili powder, cumin, and a squeeze of lime.
2
Grill or pan-sear shrimp for 2-3 minutes per side until pink and opaque.
3
Blend avocado, Greek yogurt, and lime juice to make the crema.
4
Warm corn tortillas in a dry pan.
5
Assemble tacos: tortillas, cabbage slaw, shrimp, and avocado crema.
6
Squeeze extra lime on top and serve.

Tips

*Don't overcook shrimp — they only need 2-3 minutes per side.
*Char the corn tortillas slightly over an open flame for smoky flavor.

Frequently Asked Questions

How many calories are in Grilled Shrimp Tacos?

Grilled Shrimp Tacos has 420 calories per serving with 30g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Grilled Shrimp Tacos?

This recipe takes 15 minutes of prep and 6 minutes of cooking, for a total of 21 minutes from start to finish.

Is Grilled Shrimp Tacos suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Toss shrimp with olive oil, chili powder, cumin, and a squeeze of lime.

Grill or pan-sear shrimp for 2-3 minutes per side until pink and opaque.

Blend avocado, Greek yogurt, and lime juice to make the crema.

Warm corn tortillas in a dry pan.

Assemble tacos: tortillas, cabbage slaw, shrimp, and avocado crema.

Squeeze extra lime on top and serve.