Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced tomatoes, sour cream
Instructions
- In a bowl, toss shrimp with chili powder, cumin, salt, pepper, and olive oil.
- Heat a skillet over medium heat and cook shrimp until pink and cooked through, about 2-3 minutes per side.
- Warm tortillas in a dry skillet or microwave until soft.
- Assemble tacos by placing cooked shrimp on tortillas, topping with shredded cabbage, avocado slices, and your favorite extras.
- Squeeze lime over the tacos and garnish with cilantro if desired. Serve immediately.
Notes
- You can substitute other seafood like fish fillets for shrimp.
- Use Greek yogurt instead of sour cream for a healthier option.
- For extra spice, add jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg