Shrimp: 150 g (5 oz, peeled and deveined), Whole-grain tortillas: 2 small (60 g), Cabbage: 50 g (1 cup, shredded), Avocado: 50 g (1/4 medium, sliced), Lime juice: 10 ml (2 tsp), Olive oil: 5 g (1 tsp), Cumin: 1/2 tsp, Salt & pepper: To taste
Shrimp: 150 g (5 oz, peeled and deveined), Whole-grain tortillas: 2 small (60 g), Cabbage: 50 g (1 cup, shredded), Avocado: 50 g (1/4 medium, sliced), Lime juice: 10 ml (2 tsp), Olive oil: 5 g (1 tsp), Cumin: 1/2 tsp, Salt & pepper: To taste
1. Cook shrimp: Heat 5 g olive oil in a pan. Add 150 g shrimp, 1/2 tsp cumin, salt, and pepper. Cook for 3-4 minutes until pink. 2. Prepare toppings: Shred 50 g cabbage and slice 50 g avocado. 3. Assemble tacos: Warm 2 tortillas. Fill with shrimp, cabbage, and avocado. Drizzle with 10 ml lime juice. 4. Serve immediately.
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