High-Protein Mexican Breakfast Bowl 55

Ingredients

• 1 pound shrimp
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 garlic clove (minced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups shredded green cabbage
• 0.25 cup fresh cilantro (chopped)
• 8 small pieces whole wheat tortillas
• 0.25 cup low-fat Greek yogurt
• 4 pieces lime wedges

Instructions

1. 1.In a medium bowl, combine shrimp, 1 tablespoon olive oil, juice of 1 lime, minced garlic, chili powder, cumin, salt, and pepper. Toss to coat and let marinate for 10 minutes.
2. 2.Heat a large non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
3. 3.In a separate bowl, mix shredded cabbage, chopped cilantro, juice of half a lime, and a pinch of salt to make the slaw.
4. 4.Warm the whole wheat tortillas in a dry pan or microwave.
5. 5.Assemble the tacos by placing a portion of cabbage slaw on each tortilla, top with cooked shrimp, then garnish with extra cilantro leaves and a light drizzle of low-fat Greek yogurt mixed with lime juice and a pinch of salt.
6. 6.Serve immediately with lime wedges on the side.