Shrimp Tacos

Succulent spiced shrimp tucked into warm corn tortillas, topped with a zesty cilantro-lime slaw and creamy avocado, creating a fresh and flavorful taco experience.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4.5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.98/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• spicy
• savory
• fresh
• kid-friendly

Ingredients

• 1 pound shrimp (peeled and deveined, tails off)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 12 corn tortillas (small)
• 1 cup shredded cabbage (shredded)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 1 avocado (large, sliced)
• 0.5 cup salsa (for serving)

Instructions

1. In a medium bowl, toss the 1 pound shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. In a separate small bowl, combine the 1 cup shredded cabbage, 1/4 cup chopped fresh cilantro, and the juice from 1 lime for the slaw. Toss well and set aside.
3. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
4. Warm the 10-12 corn tortillas according to package directions (microwave, skillet, or oven).
5. Assemble tacos by placing cooked shrimp in each warm tortilla, topping with the cilantro-lime slaw and sliced avocado. Serve with salsa if desired.

Notes

To keep tortillas warm for serving, stack them and wrap in a clean kitchen towel. Any leftover shrimp can be enjoyed cold over a salad the next day.

Nutrition (per serving)

• Calories: 360
• Protein: 28.5 g
• Carbohydrates: 40.2 g
• Fat: 11.8 g
• Fiber: 7.5 g
• Sodium: 750 mg
• Saturated Fat: 2.2 g
• Sugar: 3.5 g
• Cholesterol: 190 mg