fusion

Gochujang Lime Shrimp Tacos with Charred Corn and Avocado Slaw

Name: Gochujang Lime Shrimp Tacos with Charred Corn and Avocado Slaw
Yield: 1 serving
Cuisine: fusion
Ingredients: 159 g shrimp, peeled and deveined; 57 g corn tortillas (6-inch); 96 g corn kernels (fresh or frozen); 14 g gochujang; 16 g lime juice; 10 g olive oil; 96 g green cabbage, thinly sliced; 64 g avocado, sliced; 56 g plain greek yogurt (2%)

This dish pairs shrimp, peeled and deveined with corn tortillas, corn kernels and gochujang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

64 g Carbohydrates

24 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

159g shrimp, peeled and deveined 157 kcal
2.39 piece (57g) corn tortillas (6-inch) 124 kcal
96g corn kernels (fresh or frozen) 83 kcal
14g gochujang 29 kcal
16g lime juice 5 kcal
10g olive oil 88 kcal
96g green cabbage, thinly sliced 24 kcal
64g avocado, sliced 102 kcal
56g plain greek yogurt (2%) 41 kcal

Cooking instructions

shrimpgochujanglime juiceolive oil
Pat shrimp dry. In a bowl, toss shrimp with gochujang, lime juice, and half the olive oil.
Heat a skillet over high heat. Add corn and cook 3 to 4 minutes until charred in spots; transfer to a bowl.
shrimpolive oil
Add remaining olive oil to the hot skillet. Cook shrimp 1 to 2 minutes per side until just opaque.
green cabbageavocadoplain greek yogurt (2%)
In a bowl, toss shredded cabbage with avocado, yogurt, and a pinch of salt to make a creamy slaw.
corn tortillas (6-inch)
Warm tortillas in a dry pan or microwave until pliable.
shrimplime juice
Assemble tacos with slaw, shrimp, and charred corn. Finish with extra lime if desired.