Chili Garlic Shrimp Tacos with Herby Green Dressing

1

Place the shrimp in a large bowl. Add the cumin, chili powder, garlic powder and salt and toss well. Let it marinate for about 20 minutes.

2

In a blender or food processor, add the greek yogurt, lime juice, cilantro, extra virgin olive oil, half the jalapeno, and garlic clove. Process until very smooth and creamy. Season to taste with salt.

3

Toss the cabbage with a couple spoonfuls of the greek yogurt dressing, just until lightly coated.

4

Heat a cast iron skillet over medium heat. Once hot, add a splash of avocado oil and then add the shrimp. Cook for about four minutes, flipping halfway through, until cooked through and no longer translucent. Set aside on a plate.

5

Warm your tacos according to package directions and then assemble. Place cabbage on the bottom, followed by avocado, then top with shrimp, radish and cilantro. Serve immediately and enjoy!

6

Substitutions: No corn tortillas: use another type of tortilla. No dairy: use a dairy-free yogurt, such as unsweetened and unflavoured coconut yogurt. Less spicy: be sure to omit the seeds from the jalapeno or omit altogether. No cilantro: omit. No watermelon radish: use regular radish instead.