# What You’ll Need:
→ Meats
01 - 450 g large shrimp, peeled and deveined
→ Vegetables
02 - 8 small corn tortillas
03 - 120 g red cabbage, shredded
04 - 1 avocado, sliced
05 - 1 lime, cut into wedges
→ Spices
06 - 5 g chili powder
07 - 5 g ground cumin
08 - 2.5 g garlic powder
09 - Salt and black pepper to taste
→ Sauce
10 - 240 g plain Greek yogurt
11 - 15 g fresh cilantro, chopped
12 - 1 lime, juiced
13 - Salt to taste
# How to Make It:
01 - Set the grill to medium-high heat to prepare for cooking the shrimp.
02 - Combine shrimp with chili powder, cumin, garlic powder, salt, and pepper in a mixing bowl, and toss to coat evenly.
03 - Place the shrimp on the preheated grill and cook for 2–3 minutes per side until pink and opaque.
04 - In a bowl, mix Greek yogurt, chopped cilantro, lime juice, and salt to create the cilantro-lime sauce.
05 - Briefly heat the corn tortillas on the grill for approximately 30 seconds per side until pliable.
06 - Layer grilled shrimp onto each tortilla, top with shredded red cabbage, sliced avocado, and spoon over the cilantro-lime yogurt sauce.
07 - Arrange tacos on a platter and provide lime wedges on the side for squeezing over just before eating.
