Fresh Catch Shrimp and Snapper Tacos by Firstnamewild

Ingredients

• 450g (1 lb) wild-caught shrimp, peeled and deveined
• 450g (1 lb) snapper fillets, cut into bite-sized pieces
• 3 tbsp garlic butter
• 1 tsp chili powder
• 8 corn or flour tortillas
• 3 cup coleslaw mix
• 1/4 cup low-fat mayonnaise
• 1/4 cup greek yogurt
• 1 jalapeno, minced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• 2 avocados, sliced
• 1 tbsp lime juice (for acid)
• 1 tsp salt and pepper (to taste)

Instructions

1. Combine coleslaw mix, mayonnaise, Greek yogurt, minced jalapeno, sliced red onion, cilantro, cumin, and salt and pepper in a bowl, tossing until well coated.
2. Season the shrimp and snapper pieces generously with salt, pepper, and chili powder.
3. Heat the garlic butter in a skillet over medium-high heat until bubbling.
4. Add the snapper and shrimp to the skillet, cooking for 3-4 minutes until the seafood is opaque and cooked through.
5. Warm the tortillas in a separate dry pan for 30 seconds per side until toasted.
6. Assemble tacos by layering the seafood, a generous portion of the slaw, and fresh avocado slices, finishing with a squeeze of lime juice.