Description
Quick and flavorful shrimp tacos packed with juicy shrimp, crisp cabbage, and creamy avocado—perfect for any occasion.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup cabbage, shredded
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Ensure the shrimp are evenly coated to enhance the flavor of each bite.
- Heat a skillet over medium-high heat and add the seasoned shrimp. Cook for about 2-3 minutes on each side until they turn pink and are cooked through.
- While the shrimp cooks, warm the tortillas in a separate skillet or in the microwave for about 20 seconds.
- Assemble the tacos by placing a generous portion of shrimp on each tortilla, followed by shredded cabbage and a slice of avocado. Serve with lime wedges and garnish with fresh cilantro.
Notes
Serve with black beans or a light salad. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 160mg