The shrimp in these tacos get sauced instead with a little yogurt and a kick of your favorite salsa before it's tucked into whole-grain tortillas. Bonus: Shrimp cooks in a flash, so you'll get your hit of post-ride lean protein in no time.
You will need:
First, cook the shrimp. Heat the oil in a large skillet over medium high, then add the shrimp and garlic, along with a nice pinch of kosher salt and some freshly ground black pepper. Let shrimp cook for 1 to 2 minutes on each side, until they are pink and curled. Remove skillet from the heat and transfer shrimp to a plate. When they've slightly cooled, pinch the tails off the shrimp.
In a medium bowl, combine the yogurt with 1/2 C salsa, the lime juice, cabbage and cilantro. Add kosher salt and pepper to taste, then stir the cooked shrimp into the yogurt-salsa mixture, adding more yogurt if you need it (don't add too much, or you'll end up with an extra drippy taco). Divide shrimp among tortillas and top with avocado and red onion. Serve with the extra salsa.