Radstorm Citrus-Garlic Shrimp Tacos (Vault Dock Edition)

Ingredients

• 1020 g raw shrimp, peeled + deveined (2.25 lb)
• 12 small corn tortillas (2 per serving)
• 150 g shredded cabbage (about 1.5 cups)
• 180 g salsa (about 3/4 cup)
• 180 g nonfat plain Greek yogurt (about 3/4 cup)
• 360 g lime juice (about 6 tbsp / from 3–4 limes)
• 22 g orange juice (about 1.5 tbsp)
• 12 g garlic, minced (about 4 cloves)
• 2 tsp smoked paprika
• 2 tsp chili powder (optional; see Kid/Adult split)
• 1 tsp cumin
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)
• 2 tbsp olive oil (optional; helps hit cut-day fat target)
• Fresh cilantro (garnish, optional)

Instructions

1. Mix the Marinade: In a bowl, whisk lime juice, orange juice, garlic, smoked paprika, cumin, salt, pepper, and (optional) chili powder. If using olive oil, whisk it in now.
2. Quick-Marinate: Add shrimp and toss to coat. Rest 8–10 minutes only (do not over-marinate).
3. Cook Shrimp (Skillet): Heat a large nonstick skillet over medium-high. Add a light spray or a tiny drizzle of oil if needed. Cook shrimp 2–3 minutes per side until opaque with a little char.
4. Warm Tortillas: Warm tortillas in a dry skillet 20–30 seconds per side (or microwave wrapped in a damp paper towel 20–30 seconds).
5. Assemble: Build tacos with shrimp, shredded cabbage, salsa, and a spoon of Greek yogurt. Garnish with cilantro if desired.
6. Next-Day Lunch Bowls: Pack leftover shrimp over extra cabbage with salsa + yogurt. (Optional: add rice for non-cut days.)

Overview

When the Vault door sticks and the Dock alarms start screaming, you need dinner that is fast, repeatable, and morale-positive. These Radstorm tacos deliver bright citrus-garlic flavor with a crunchy slaw base and a clean macro profile.

Theme: Dockside Rations
Profile: High-protein, cut-friendly, kid-safe base
Vibe: Bright citrus + garlic, lightly smoky, not spicy unless you choose

Cut-Friendly Target (Per Adult Serving)

Built as 2 tacos per serving.

Approximate values (varies by tortilla brand and shrimp size):

• Calories: ~400–480
• Protein: ~35–45 g
• Carbs: ~20–30 g
• Fat: ~15–20 g (use the “Cut-Fit Switches” below to lock this in)

Vault Notes

Kid / Adult Spice Split (Clean)

• Kid-safe base: omit chili powder from the marinade.
• Adult add-on (after plating): add hot sauce, pickled jalapeños, chili flakes, or a spicy salsa to your tacos only.

Cut-Fit Switches (Use These to Hit Your Macro Day)

Pick 1–2 depending on how your day is tracking:

• Need more fat (common with shrimp): keep the 2 tbsp olive oil in the marinade (best flavor + macro support).
• Need lower carbs: run 1 tortilla + 1 “taco bowl” (shrimp over cabbage with salsa + yogurt).
• Need more protein: add extra 60–90 g cooked shrimp to your serving (keep tortillas the same).
• Need higher volume without calories: double the cabbage.

Air Fryer Option (Shrimp)

• Preheat air fryer to 400°F (204°C).
• Arrange shrimp in a single layer (work in batches).
• Air fry 5–7 minutes, shaking once, until opaque and lightly browned.

Storage + Reheating

• Fridge: store cooked shrimp in a sealed container up to 3 days.
• Best leftover format: lunch bowls (shrimp + cabbage + salsa + yogurt).
• Reheat shrimp: quick skillet 60–90 seconds or microwave in short bursts (avoid overcooking).
• Tortillas: store sealed; warm fresh each time for best texture.

Serve With

• Extra cabbage slaw
• Lime wedges
• A simple side salad (greens + vinegar)
• “Afterburn” hot sauce for adults only