Chili-lime shrimp tacos with cabbage slaw
A dinner for one: 500 kcal with 40 g of protein, 49 g of carbs and 19 g of fat, ready in 20 min.
- 20 min
- Dinner · 1 serving
- Mexican
- 500 kcal
Nutrition per serving
500 kcalEnergy: 30% protein, 38% carbs, 32% fat
- 40 gProtein
- 49 gCarbs
- 19 gFat
Fiber 12 gSugar 5 gSodium 530 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Shellfish
Ingredients
For one serving.
- Shrimp, peeled170 g
- Corn tortillas3 (75 g)
- Red cabbage80 g
- Carrot¼ (30 g)
- Cilantro5 g
- Lime juice1½ tbsp
- Avocado¼ (40 g)
- Olive oil2 tsp
- Chili powder½ tsp
- Smoked paprika½ tsp
- Garlic1 clove
Method
- Toss the shrimp with the chili powder, smoked paprika, garlic, salt and half the oil.
- Shred the cabbage and grate the carrot; toss with half the lime juice, the rest of the oil, the cilantro and salt.
- Cook the shrimp in a hot pan for 3 minutes, turning once, and warm the tortillas in a dry pan for 20 seconds per side.
- Fill the tortillas with slaw, shrimp and sliced avocado and squeeze over the rest of the lime.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
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