Shrimp & Cabbage Taco Salad

Ingredients

• 10 ozs Shrimp (peeled, deveined)
• 1/4 tsp Chili Powder
• Sea Salt & Black Pepper (to taste)
• 2 tbsps Avocado Oil (divided)
• 1/3 cup Plain Greek Yogurt
• 2 tbsps Lime Juice
• 1/2 tsp Raw Honey
• 1/4 cup Cilantro (finely chopped)
• 3 cups Green Cabbage (finely shredded)
• 1/3 cup Red Onion (diced)
• 1/2 cup Corn Tortilla Chips (crushed)
  

Method

1. Pat the shrimp dry and place in a bowl. Toss with chili powder, salt, and pepper.​
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2. Heat a non-stick pan over medium heat. Add 1/4 of the oil and the shrimp. Cook for two to three minutes per side, until pink and cooked through. Remove and set aside.
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3. In a small bowl, whisk together the yogurt, lime juice, remaining oil, honey, and cilantro. Season with salt and pepper.​
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4. Place the cabbage in a large bowl. Pour about half of the dressing on and toss well to combine. Add the red onion and tortilla chips and top with the shrimp. Drizzle with the remaining dressing. Enjoy!​