Spicy Shrimp Tacos

Shrimp quickly seasoned and sautéed with bold spices, served in warm tortillas and topped with a cool, citrusy shredded cabbage slaw.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.24/serving

Dietary

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

Tags

• quick

Ingredients

• 8 ounce shrimp (peeled and deveined)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 2 tablespoon olive oil
• 4 tablespoon lime juice (freshly squeezed)
• 1 cup shredded cabbage mix
• 4 flour tortillas (small)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. In a small bowl, toss the shrimp with 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1/4 teaspoon kosher salt.
2. In a separate medium bowl, combine the shredded cabbage mix with 2 tablespoons lime juice, the remaining 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt. Toss well and set aside to create the quick slaw.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through.
4. While shrimp cooks, warm the flour tortillas according to package directions (microwave or oven).
5. Remove shrimp from heat and mix in the remaining 2 tablespoons lime juice. Fill each tortilla with 4-5 shrimp, top with the cabbage slaw, and garnish generously with chopped fresh cilantro.

Notes

For a bit more texture, consider quickly grilling the shrimp instead of pan-frying. If you like heat, a dash of hot sauce on top of the finished tacos works great.

Nutrition (per serving)

• Calories: 347
• Protein: 29.2 g
• Carbohydrates: 40.6 g
• Fat: 7.7 g
• Fiber: 2.7 g
• Sodium: 1138 mg
• Saturated Fat: 2.5 g
• Sugar: 2.5 g
• Cholesterol: 221 mg