Seared-Shrimp Street Tacos

Targeted symptom relief:These tacos are primarily for POTS support. Three seasoned shrimp tacos deliver ≈550 mg sodium and 25 g protein, enough to impact blood volume when dizzy from a POTS flareup. They do not offer specific anti-inflammatory benefits for lupus beyond baseline nutrition, and shellfish can raise histamine for migraine-prone readers—so on migraine-risk days, swap in fresh cod or skip this recipe altogether.

Why I chose them today

After an 8 a.m. lab I still felt light-headed every time I stood. I needed something salty and quick that I could make mostly seated. These shrimp tacos hit the sodium mark without resorting to processed snacks.

Ingredients (makes 3 small tacos)

Item	Amount	Source
Fresh shrimp, peeled & deveined	8 oz (≈½ lb)	Harris Teeter seafood counter
Corn tortillas (4-inch)	3	Trader Joe’s
Pre-shredded cabbage	2 cups	Trader Joe’s produce
Avocado-oil mayo	1 tsp	Trader Joe’s
Lime juice	1 Tbsp	Fresh lime
Avocado oil	2 tsp	Pantry
Sea salt	½ tsp total	Pantry
Smoked paprika + cracked pepper	to taste	Pantry
Fresh cilantro, chopped	1 Tbsp	Farmers’ market

Eight-minute method (≤3 min standing)

1. Slaw: Toss cabbage with lime juice, mayo, and a pinch of salt; set aside.

2. Shrimp: Heat avocado oil in a non-stick pan (medium). Season shrimp with salt, pepper, paprika; sear 2 min per side.

3. Tortillas: Warm directly over burner or in dry pan, 30 s per side.

4. Assemble: Divide slaw among tortillas, top with hot shrimp and cilantro. Eat immediately while seated.

Nutrition per plate (3 tacos)

• Sodium ≈ 550 mg

• Protein ≈ 25 g

• Carbs ≈ 32 g

• Prep time 8 min (standing ≤ 3 min)