Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 tacosJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 tacos
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:8 tacos
Yield:
8 tacos
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1ripe mediumavocado, halved and pitted1/2cuproughly chopped cilantro, plus2tablespoons, divided¼cupsour cream2tablespoonsrice vinegar, divided¼teaspoonsalt, divided¼teaspoonground pepper, divided2cupsthinly sliced red cabbage½cupshredded carrot1scallion, chopped1poundlarge shrimp (21-25 count), peeled, deveined and cut in half1teaspoonchili powder1teaspoonground cumin1tablespoonavocado oil8corn tortillas, warmedLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1ripe mediumavocado, halved and pitted
1/2cuproughly chopped cilantro, plus2tablespoons, divided
¼cupsour cream
2tablespoonsrice vinegar, divided
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
2cupsthinly sliced red cabbage
½cupshredded carrot
1scallion, chopped
1poundlarge shrimp (21-25 count), peeled, deveined and cut in half
1teaspoonchili powder
1teaspoonground cumin
1tablespoonavocado oil
8corn tortillas, warmed
Lime wedges for serving
DirectionsScoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.Originally appeared: EatingWell.com, February 2018
Directions
Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.
Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
Originally appeared: EatingWell.com, February 2018
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Nutrition Facts(per serving)333Calories15gFat31gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
