400 Calorie Shrimp Tacos with Lime Crema
Tacos are not the enemy. Fried shells and sour cream are. Sear the shrimp hot, swap the crema base for greek yogurt, and three full tacos land around 400 kcal.
You need
- 1 nonstick pan or cast-iron skillet
- 1 mixing bowl
- 1 sharp knife
Ingredients
For 2 servings
- 300 g (10.5 oz) raw shrimp, peeled and deveined
- 6 small corn tortillas
- 150 g (2 cups) purple cabbage, shredded fine
- 80 g (1/3 cup) greek yogurt
- 1 lime, half juiced, half in wedges
- 1/2 avocado, sliced thin
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp olive oil
- small handful fresh cilantro
- to taste salt + black pepper
How to cook
Pat the shrimp very dry, then toss with paprika, cumin, salt and pepper.
Dry shrimp sear. Wet shrimp steam. The paper towel is doing half the cooking here.
Stir the greek yogurt with the lime juice and a pinch of salt. That's the crema. Thin with a teaspoon of water if it's too thick to drizzle.
Toss the shredded cabbage with a squeeze of lime and a pinch of salt so it softens slightly while you cook.
Heat the oil in the pan over high. Sear the shrimp 90 seconds per side until pink with charred edges. Out of the pan immediately.
Shrimp go from perfect to rubber in about a minute. When they curl into a loose C, they're done. A tight O means you waited too long.
Warm the tortillas in the same hot pan, 20 seconds per side, until they smell toasty and pick up a little char.
Build: tortilla, cabbage, shrimp, crema, a slice of avocado, cilantro. Lime wedge on the side. Three per person.
Why it fits a lose weight goal
- 410 kcal for three real tacos. The swap doing the work: greek yogurt crema instead of sour cream and mayo saves roughly 120 kcal.
- 32 g protein from shrimp, which is about as lean as protein gets at 99 kcal per 100 g cooked.
- Crunchy cabbage adds volume and stretch so the plate looks and eats big on a cut.
Cooking guides
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