Shrimp Tacos

1  cup		plain Greek yogurt
1/2  cup		tightly packed fresh cilantro
1/4  cup		freshly squeezed lime juice
1/2  teaspoon		ground cumin
1/2  teaspoon		fine sea salt
1/4  teaspoon		freshly cracked black pepper
3  tablespoons		green onions (just the green parts)
2		garlic cloves
1  package		slaw mix (about –8 cups)
1  lb.		large shrimp, peeled and deveined
2  tablespoons		batch homemade taco seasoning
1  dash		salt
1  pinch		pepper
1  tablespoon		avocado oil
10		corn tortillas
1		Avocado - Fresh

Tip: For nutritional information on all the ingredients in Shrimp Tacos just click on each ingredient name. Then adjust the serving size for any Shrimp Tacos ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cilantro Lime Slaw:
Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor. Pulse briefly a few times until the mixtures is combined.

Place the cole slaw mix in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined. Season with extra pepper and/or lime juice if needed.

Cook the shrimp:
In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through. Transfer to a clean plate and set aside.

Assemble the tacos:
Warm the tortillas by microwaving or heating on stove. Fill each flour tortillas with a generous serving of the slaw, a few slices of avocado, a few shrimp, a drizzle of chipotle crema and sprinkle of your favorite toppings.
Serve. Serve warm and enjoy!