Bask in summer vibes with these delicious and healthier shrimp tacos! They pack 35 grams of protein per serving and take less than 15 minutes to whip up.
Dice onion. Slice avocado. Set aside.
Add yogurt, water, garlic powder, and cumin to a large mixing bowl; stir to combine.
Add cabbage and onion; squeeze lime over top. Toss to coat; set aside.
Heat a medium nonstick skillet over medium-high heat; lightly coat with spray.
Add shrimp, pepper, and salt; cook, stirring frequently, for 2 to 3 minutes, or until opaque and firm.
Divide cabbage slaw and shrimp evenly between corn tortillas. Garnish with avocado and cilantro; serve immediately.
Tip: If desired, you can heat up your tortillas on a skillet over medium-high heat, flipping until golden on both sides.
The Nutrition Facts box below provides estimated nutritional information for this recipe.