Shrimp Tacos with Yogurt Slaw

Ingredients

Slaw:
1 small red cabbage (about 1 lb), shredded
1 medium carrot, shredded
2 green onions, thinly sliced

Dressing:
⅔ cup Cabot 2% Plain Greek-Style Yogurt
¼ cup chopped fresh cilantro
Zest and juice of 1 lime
Salt and pepper to taste

Shrimp:
1 pound medium shrimp, peeled and de-veined
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
Juice of ½ a lime
Salt and pepper to taste
1 tablespoon olive oil

Assembly & Garnish:
Corn tortillas
Sliced avocado
Cabot Pepper Jack
Lime wedges

Directions

COMBINE all slaw ingredients in a large bowl.

WHISK together all dressing ingredients in a medium bowl, pour over slaw ingredients and toss to coat; set aside.

TOSS shrimp in cumin, paprika, chili powder, lime juice, and salt and pepper in a plastic bag or medium bowl.

HEAT just cooked through, 2-3 minutes.

ASSEMBLE tacos by topping corn tortillas with shrimp, slaw, avocado slices, and cheese.

Recipe courtesy of Anne P. Mauney, MPH, RD from fANNEtastic food.