xiaoxl/recipe_data huggingface dataset:
Autumn Harvest Soup


Ingredients:
dry white beans, olive oil, smoked bacon, garlic cloves, onion, leek, celery, apples, carrot, fresh thyme, fresh rosemary, white pepper

Directions:
Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.
Bacon, Blue and Avocado Quesadilla


Ingredients:
flour tortilla, mozzarella cheese, blue cheese, roma tomatoes, avocado, bacon, red onion, spinach, avocado, parsley

Directions:
Top flour tortilla in listed order, spreading the cheese over the entire surface, and the rest of the fillings over half of the surface.
Nestle the slice of tomato in the curve of each slice of avocado.
Brown quesadilla on a medium grill. Fold in half, cut into thirds.
Serve with 1/4 C Avocado Ranch Dressing.
Avocado Ranch Dressing:
Dice California avocado.  Blend avocado,  Ranch dressing, and parsley, freshly chopped until smooth, stopping to scrape down sides.
Yield 2 1/2°C.
Truffled Brussels Sprouts


Ingredients:
Brussels sprouts, olive oil, kosher salt, black pepper, garlic powder, parmigiano-reggiano cheese

Directions:
Preheat the oven to 400?.
Quarter the brussels sprouts, trimming the root end and tough outer leaves. Spread them out on a baking sheet with the almonds, then drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder – toss to make sure the brussels sprouts are thoroughly coated.
Roast for 35 minutes. Pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
Roast for 10 more minutes, until they are tender and crispy around the edges. Scrape them into a serving bowl, and drizzle with truffle oil. Toss to make sure every.single.bite gets a little bit of truffle oil loveliness. Eat the whole bowl by yourself.
Stuffing Lover's Broccoli (Broccoli Elsinore)


Ingredients:
broccoli, butter, Pepperidge Farm stuffing, parmesan cheese, cheddar cheese, paprika

Directions:
Cook broccoli in 1 1/4 cups water, no salt. Do not drain., Add all other ingredients., Pour into greased casserole dish., Sprinkle generously with paprika, then the cheeses., Bake at 350 for 35 minutes.
Weight Loss Vegetable Soup


Ingredients:
onion, garlic cloves, carrot, heads of cabbage, green beans, bell peppers, diced tomatoes, low sodium beef broth, tomato paste, bay leaves, basil, pepper, broccoli florets, zucchini

Directions:
In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.
NOTES: To add more flavor.
Replace canned tomatoes with spicy canned tomatoes.
add a few dashes of hot sauce.
fresh herbs such as basil or cilantro.
parmesan cheese (or a cheese rind while cooking].
a very small amount of balsamic vinegar.
tomato paste or bouillion.
a splash of wine.
Grilled Cauliflower Steaks
Category: everyday-cooking
By France C

Cutting cauliflower into "steaks" and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.

Ingredients:
¼ cup olive oil
1  lemon, juiced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
½ teaspoon chili powder
1 pinch ground black pepper to taste
2 large heads cauliflower
2 tablespoons minced cilantro  (Optional)

Directions:
Preheat grill to medium-high heat and lightly oil the grate. Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside. Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet. Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 cauliflower steaks

Calories: 239.8
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 27.5 g
Sugars: 11.3 g
Dietary fiber: 12.2 g
Protein: 8.9 g
Sodium: 712.9 mg
Sugar Snap Pea and Carrot Soup


Ingredients:
butter, olive oil, onion, sugar snap peas, carrot, salt, heavy cream, non-dairy milk substitute, parsley

Directions:
In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
Add carrot and peas and sauté 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, purée the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional]!
Peanut Butter and Jelly Cookies


Ingredients:
sugar, brown sugar, eggs, milk, vanilla extract, baking soda, salt

Directions:
HEAT oven to 375ºF.
BEAT together sugar, brown sugar, shortening and peanut butter in large bowl with an electric mixer until creamy. Beat in eggs, milk and vanilla. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat until blended. Shape into 1-inch balls. Roll in sugar. Place on cookie sheet.
BAKE 7 minutes. Remove from oven. Using the back of a teaspoon, make a rounded indentation in top of each cookie. Fill each with about 1/2 teaspoon jelly. Bake an additional 2 minutes. Remove to wire rack to cool.
Perfect Red Velvet Cake


Ingredients:
butter, sugar, eggs, vanilla flavoring, baking soda, buttermilk, cake flour, cream cheese, butter, confectioners' sugar, vanilla extract

Directions:
Cake:.
Preheat oven to 350 degrees F.
Cream together margarine and sugar.
Add eggs one at a time, beating well each time.
Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.
Add flavoring and mix.
Mix soda and buttermilk.
Add flour and milk alternately, beginning and ending with flour. Mix well but do not overbeat, as cake will be tough.
Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.
For three layer cake, use three 8″ pans and cook for 20min.
Frosting:.
In a medium bowl, cream together the cold cream cheeses and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Pizza Stew


Ingredients:
fresh mushrooms, bell pepper, onion, garlic cloves, tomatoes, tomato juice, oregano, fennel seed

Directions:
In a large saucepan cook mushrooms, onion, and garlic until onion is tender.
Stir in undrained tomatoes, frozen vegetables, pizza sauce, tomato juice, oregano, and fennel seed. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes.
Meanwhile, toast bread under the broiler for 1 to 2 minutes.
To serve, ladle the veg mixture into bowls. Top each serving with a slice of toasted bread.
Zucchini Hash Browns


Ingredients:
zucchini, egg substitute, eggs, onion, salt, garlic powder

Directions:
Shredd the zucchini as you would potatoes for hash browns.
Mix all ingredients together in a large bowl.
Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil], and they fall apart more easily.
Cornmeal Muffins With Bacon Bits and Pecans


Ingredients:
bacon, unbleached all-purpose flour, yellow cornmeal, sugar, baking powder, salt, egg, milk, pecans

Directions:
Grease a 12-cup muffin tin; preheat oven to 400°.
Put the bacon in a hot large skillet and fry until it is crisp-cooked.
Transfer to a paper towel-lined plate.
When cool enough to handle, chop and set aside.
Sift the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
In another bowl, whisk the egg until frothy, then blend in the milk and oil.
Make a well in the center of the dry mixture and add the liquid all at once.
Stir briefly; add the pecans and continue to stir just until blended.
Divide the batter evenly between the muffin cups.
Bake on the center rack of the oven until the tops are lightly golden, about 20 minutes.
Transfer the muffins to a wire rack or, if you're serving them immediately, put them in a cloth-lined basket and serve.
Variation-add up to 1 cup grated smoked cheddar or Gouda or 1/2 cup crumbled blue cheese.
Brigitte's Tabbouleh Salad


Ingredients:
tomato juice, olive oil, chickpeas, tomatoes, cucumber, garlic, shallots, lemon, zest of, lemon juice, mint leaves, salt, black pepper, cayenne

Directions:
Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.
Chai Apple Pie
Category: desserts
By Jessica Furniss

This surprising twist on apple pie will be your new favorite dessert. It's not fall without apple pie! Instead of a traditional cinnamon-only apple pie, we're putting a twist on this beloved classic. This chai apple pie will have your whole house smelling like the holidays. Our chai spice mix gives apple pie an even more fun, cozy, seasonal taste. Top with vanilla ice cream or whipped cream and enjoy the flavors of the season!

Ingredients:
2 cups apple juice
2  chai tea bags
2 pounds Honeycrisp apples
1 medium lemon, juiced
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
2 pinches ground black pepper, or more to taste
½ cup brown sugar
2 tablespoons unsalted butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons cornstarch
2 (9 inch)  frozen pie crusts, thawed
1 large egg, beaten

Directions:
Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags. Meanwhile, peel and chop apples, tossing them in a bowl with lemon juice to keep from browning. Combine cinnamon, ginger, cloves, cardamom, and black pepper for spice blend in a small bowl. Combine apples, apple juice-chai tea blend, the spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until the apples start to soften, about 30 minutes. Transfer 1/4 cup of the warm apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved into the liquid and no clumps remain. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until the mixture starts to thicken, about 5 minutes. Pour the filling into a bowl and set aside to cool, about 1 hour. While filling cools, preheat the oven to 425 degrees F (220 degrees C). Pour filling into one of the thawed pie crusts and press the other crust dough over the top. Cut a small, shallow slit in the top with a sharp knife. Gently brush beaten egg over the top crust. Cover the outer edges of the pie with aluminum foil to avoid burning. Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until the pie is warm, but not hot, before serving.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 35 mins
Yields: 1 9-inch pie

Calories: 425.4
Fat: 18.8 g
Saturated fat: 5.8 g
Carbohydrates: 63.2 g
Sugars: 33.6 g
Dietary fiber: 5.6 g
Protein: 4.2 g
Cholesterol: 30.9 mg
Sodium: 323.7 mg
Knock Your Socks off Chocolate Sauce


Ingredients:
white sugar, water, butter, eggs, pure vanilla extract

Directions:
Mix the sugar and cocoa in a small saucepan until well blended.
Over medium heat, slowly add the water and mix well.
Simmer for five minutes.
Remove from heat and add butter.
Mix well until butter has completely melted and is incorporated in the chocolate sauce.
Cool.
Whisk eggs in a small bowl.
Slowly add eggs to the chocolate sauce and mix well.
Return to heat until very hot, but not boiling.
Remove from heat and add vanilla and imitation butter extract.
Stir well.
Can be refrigerated in a sealed container for up to seven days.
Tiramisu


Ingredients:
coffee, cocoa powder, heavy cream, mascarpone cheese, ladyfingers, sugar

Directions:
Pour half an inch of coffee onto a plate (add Sambuca] and flip half of the lady fingers into coffee one at a time and quickly so that they do not soak and get soggy.
Layer the bottom of a casserole with the lady fingers.
On high, beat egg yokes.
Mix in the sugar until pale yellow and thick.
In separate bowl, whip heavy cream until light and fluffy, then fold in mascarpone. Continue to fold until smooth and not lumpy.
Mix together egg yolk and sugar, with heavy cream and mascarpone.
Next, pour half of the cream ontop of the first layer of lady fingers.
Repeat step one with the remaining lady fingers and layer ontop of cream.
Pour the rest of the cream on top of the second layer of lady fingers.
Lastly, sift cocoa over the top.
Refrigerate for a couple of hours, until cold. The longer it sits, the better it is.
Cream Scones
Category: bread
By MirrorMask

Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
⅓ cup butter, melted
¾ cup heavy whipping cream
¼ cup milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet. Bake in the preheated oven until lightly browned, 10 to 13 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 scones

Calories: 436.1
Fat: 22 g
Saturated fat: 13.6 g
Carbohydrates: 52.4 g
Sugars: 2.8 g
Dietary fiber: 1.7 g
Protein: 7.5 g
Cholesterol: 68.7 mg
Sodium: 673.9 mg
Cheesy Slow-Cooker Potatoes


Ingredients:
sour cream, onion, cheddar cheese, ground black pepper, potatoes

Directions:
Mix soup, pepper, onions and sour cream in a bowl., Put a thin layer of soup mix on bottom of crackpot., Layer potatoes, soup mix, and cheese., Repeat, ending with a layer of soup mix and cheese on top., Cook on High 4 hours or Low 8 hours.
Black Bean Spaghetti


Ingredients:
angel hair pasta, capers, onion, red sweet bell pepper, yellow sweet bell pepper, fresh mushrooms, garlic cloves, olive oil, whole tomatoes, black beans, cannellini beans, ripe olives, dried rosemary, dried basil, pepper, parmesan cheese

Directions:
Cook the pasta according to the package directions; drain well.  Set aside, and keep warm.
Meanwhile, drain the capers, reserving 1 1/2 tbsp liquid.  Set aside.
While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium high heat, stirring constantly.  Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.
Add the reserved capers and liquid, tomatoes, and next 6 ingredients.  Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.
Remove the pasta to a serving platter.  Spoon the tomato/veggie mix over the pasta.  Sprinkle with cheese.
Best Buckwheat Salad
Category: side-dish
By souplover Sue

Delicious and nutritious.

Ingredients:
2 cups water
1 cup buckwheat
1  lime, juiced
1  red onion, chopped
1  tomato, chopped
½ cup chopped pitted Kalamata olives
1 bunch fresh mint, chopped
½ bunch fresh dill, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1 teaspoon ground cumin
salt and ground black pepper to taste
⅓ cup feta cheese

Directions:
Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes. Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 223.5
Fat: 11.7 g
Saturated fat: 3.3 g
Carbohydrates: 25.6 g
Sugars: 2 g
Dietary fiber: 3.6 g
Protein: 6.8 g
Cholesterol: 12.5 mg
Sodium: 372.6 mg
Balsamic Cream Sauce
Category: side-dish
By Kevin Watral

The vinegar and cream go very well together.  Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
¼  onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Directions:
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 1/2 cups

Calories: 380
Fat: 38.3 g
Saturated fat: 20.5 g
Carbohydrates: 4.2 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 107.9 mg
Sodium: 442.8 mg
Delicious Lite Cheesecake (Cooking Light)


Ingredients:
graham cracker crumbs, sugar, reduced-calorie margarine, sugar, all-purpose flour, cornstarch, vanilla extract, fat free cream cheese, eggs, nonfat milk, nonfat sour cream, sugar

Directions:
Preheat oven to 300 degrees.
Coat a 9-inch springform pan with cooking spray (coat well!].
Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
Add milk and sour cream to cheese mixture, then beat until smooth.
Beat egg whites at high speed of a mixer until soft peaks form.
Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan].
Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking].
Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!
Fontina Stuffed French Bread


Ingredients:
yellow onion, olive oil, fresh parsley, fresh thyme, Fontina cheese, smoked ham

Directions:
Preheat oven to 375°F
In small skillet, sauté onion in oil until soft, 3 to 4 minutes.  In medium bowl, toss sautéed onions with peppers, parsley, thyme, fontina cheese and ham. Season to taste with salt and pepper.
To hollow rolls, cut off one end and set aside.  Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge.
Use a small spoon to scrape out inside bread and discard.  Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread.  Replace cut-off end and wrap each bread with foil, leaving open on top.
Place stuffed breads on baking sheet.  Bake 10 to 15 minutes, until bread is crisp and filling is warm.  Slice with a good serrated bread knife (so you don't smoosh it] and serve.
Pork and Tuscan Vegetable Soup


Ingredients:
olive oil, onion, carrots, celery rib, canned tomatoes, cannellini beans, garlic cloves, dried thyme, fennel seed, fresh spinach, fresh green beans

Directions:
Heat oil in a large saucepan over a medium heat.
Add pork mince, onions, carrots and celery.
Cook, stirring occasionally until onions are translucent.
Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
Bring to the boil.
Reduce heat to low, cover. Simmer for 5 minutes.
Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
Season with salt and pepper.
Rum Mocha Chocolate Sauce


Ingredients:
butter, granulated sugar, dark rum, heavy cream, salt, dry instant coffee, vanilla extract

Directions:
In a medium-size heavy saucepan over low heat melt the butter., Add the sugar, cocoa, rum, heavy cream, and salt., Stir over moderate heat until the mixture comes to a boil., Add the instant coffee and stir to dissolve., Reduce the heat and let simmer for 5 minutes., Remove from the heat and stir in the vanilla.
Low Fat Glazed Baby Carrots (Kosher-Dairy)


Ingredients:
frozen baby carrots, unsalted butter, brown sugar

Directions:
Rinse carrots under tub to defreeze.
Put in pot with small amount of water to steam and soften.
Rinse.
Melt butter in pot - keep flame low - and add sugar.
Stir to melt sugar and integrate into glaze.
Place carrots in pot with glaze and gently mix.
Place carrots is serving try.
Enjoy!
Nutritional Values - 28% Fat!:
384 Calories, 64 grams Carbohydrates, 12 grams Protein, 12 grams Fat (7 sat. 0 trans], 30 mg Cholesterol, 435 Sodium, 10 grams Fibers, 10 grams Sugars.
Grilled Spicy Shrimp Tacos
Category: world-cuisine
By Robin Wells

The shrimp marinade and the sauce make the dish!

Ingredients:
1 ½ cups lime juice
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon mayonnaise
3 pounds uncooked medium shrimp, peeled and deveined
½ cup enchilada sauce
½ (4 ounce) jar diced jalapeno peppers
5 teaspoons honey
3 teaspoons lime juice
salt to taste
½ head red cabbage, shredded, or more to taste
2 bunches scallions, chopped
3 tablespoons olive oil
3 tablespoons white vinegar
1 small bunch cilantro, chopped
20 (8 inch) corn tortillas

Directions:
Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 20 tacos

Calories: 187
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 20.9 g
Sugars: 3.6 g
Dietary fiber: 3.5 g
Protein: 13.9 g
Cholesterol: 103.7 mg
Sodium: 226.1 mg