Garlic Shrimp Tacos with Avocado Lime Slaw

Garlic Shrimp Tacos with Avocado Lime Slaw

Calories: 555

Protein: 40 g

Prep: 10 min  |  Cook: 10 min

Serves: 1

Ingredients

For the Shrimp

  • Raw shrimp (peeled & deveined): 150 g / 5.3 oz (~15–18 medium)

  • Olive oil: 5 g / 1 tsp

  • Garlic (minced): 2 cloves (~6 g)

  • Smoked paprika: ¼ tsp

  • Chili powder: ¼ tsp

  • Lime juice: 5 ml / 1 tsp

  • Salt & pepper: to taste

For the Slaw

  • Shredded cabbage or coleslaw mix: 60 g / 2.1 oz / 1 cup

  • Light mayonnaise: 20 g / 0.7 oz / 1½ Tbsp

  • Lime juice: 10 ml / 2 tsp

  • Garlic powder: ¼ tsp

  • Salt: pinch

For Assembly

  • Corn or whole wheat tortillas: 3 small (90 g / 3.2 oz)

  • Avocado (diced): 40 g / 1.4 oz / ¼ medium

  • Salsa or diced tomatoes: 40 g / 1.4 oz / ¼ cup

  • Light sour cream (drizzle): 15 g / 0.5 oz / 1 Tbsp

  • Cilantro: 1 Tbsp

Directions

  1. Cook the shrimp: Heat olive oil, add garlic, then shrimp. Season with paprika, chili, salt, and pepper. Cook 2–3 min per side until opaque; finish with lime juice.

  2. Make the slaw: Stir mayo, lime juice, garlic powder, and salt; toss with cabbage to coat.

  3. Assemble: Warm tortillas; layer slaw, shrimp, avocado, and salsa. Drizzle with sour cream and top with cilantro.

Meal Prep Instructions

  • Batch for 3 servings: Shrimp 450 g; olive oil 15 g; garlic 6 cloves; smoked paprika ¾ tsp; chili powder ¾ tsp; lime juice 15 ml; shredded cabbage 180 g; light mayo 60 g; tortillas 9 small (270 g total); avocado 120 g; salsa 120 g; sour cream 45 g; cilantro 3 Tbsp.

  • How to prep: Cook all shrimp and store separately. Mix slaw base ahead (add mayo just before serving if prepping far in advance). Assemble tacos fresh for best texture.

  • Reheat: Warm shrimp 30–45 sec in a skillet or microwave, then build your tacos.

Coach’s Tip

For a restaurant-style finish, char tortillas directly over a gas flame for ~5 seconds per side (or under a broiler) — that light smoky crunch wakes up the whole taco.

🌱 Vegetarian Option — Garlic-Lime Halloumi Tacos

Swap shrimp for 100 g (3.5 oz) halloumi, sliced ½-inch thick. Pan-sear or grill 1–2 min per side with olive oil, garlic, paprika, and chili until golden and crisp. Assemble with the same slaw, avocado, and salsa — the salty halloumi balances the creamy slaw perfectly.

Adjusted macros: 550–575 kcal | ~28 g protein

DinnerTameika Gentles