Easy Shrimp Tacos

27 Mar

1/2 cup lime juice (2 limes)
2 Tbsp extra virgin olive  oil
1/8 tsp salt
1/8 tsp black pepper
2 cups shredded savoy cabbage
1/4 cup fresh cilantro leaves
1 jalapeno, sliced into rounds
8 oz medium shrimp (15 – 18 shrimp), peeled  and deveined
pinch of  chili powder
4 white or  yellow corn tortillas (6-inch)

Whisk together lime juice, 1 tablespoon oil, salt  and black pepper.
Place cabbage, cilantro,  and jalapeno in a shallow bowl.
Pour lime mixture over top; toss with a fork to coat;; set this slaw mix aside.

Pat shrimp dry with  a paper towel.
Sprinkle lightly with chili powder and  salt.
Heat remaining 1  tablespoon oil  in a  large skillet over medium-high heat.
Cook  shrimp until opaque,  about 2 minutes.
Soften tortillas by heating them for a few seconds over an open flame on a gas burner, or by wrapping in a  paper towel and heating in a microwave for 15-30 seconds.

Drain excess lime juice from slaw mixture, and then place mixture into tortilla.
Top mixture with  4-5 shrimp.
Enjoy right away.

A great addition is fresh avacado and/or pico …. yum yum.

NUTRITIONAL INFORMATION

CALORIES: 469
PROTEIN: 23 g
CARBOHYDRATES: 58 g
DIETARY FIBER: 10 g
SUGARS: 7 g
FAT: 18 g
SATURATED FAT: 3 g
CHOLESTEROL: 114 g
SODIUM: 282 mg
VITAMIN A: 15% DV
VITAMIN C: 131% DV
CALCIUM: 19% DV
IRON: 22% DV

(Daily Value based on a diet of 2000 calories per day)

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