Ingredients

　　2 teaspoons kosher salt

　　2 lb extra large shrimp, thawed if frozen, peeled and deveined

　　1 cup light mayonnaise

　　1 garlic clove, finely chopped

　　1 chipotle chile in adobo, finely chopped

　　1 tbsp extra-virgin olive oil

　　1 zucchini, halved and thinly sliced

　　12 corn tortillas, warmed

　　2 cups thinly sliced red cabbage

　　In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.

Nutrition Per Serving

　　18 g fat (3 g saturated)

　　25 g carbs

　　3 g fiber

　　24 g protein

　　#### Nutritional analysis provided by Self

　　##### Serving size: 2 tacos