Spicy Shrimp Tacos with Fresh Salsa and Chips

Name: Spicy Shrimp Tacos with Fresh Salsa and Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (raw, peeled, deveined, tail on or off); 1.5 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 10 corn tortillas; 2 cup cabbage (green or red, shredded); 0.25 cup red onion (finely diced); 0.5 cup fresh cilantro (chopped); 1 lime (juice of); 2 avocados (medium, diced); 0.5 cup sour cream; 6 ounce tortilla chips; 2 tablespoon olive oil

Quick and vibrant shrimp tacos loaded with zesty salsa, creamy avocado, and crunchy cabbage, served with tortilla chips for a complete, satisfying meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.58/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

1 pound shrimp (raw, peeled, deveined, tail on or off)
1.5 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.75 teaspoon salt
10 corn tortillas
2 cup cabbage (green or red, shredded)
0.25 cup red onion (finely diced)
0.5 cup fresh cilantro (chopped)
1 lime (juice of)
2 avocados (medium, diced)
0.5 cup sour cream
6 ounce tortilla chips
2 tablespoon olive oil

Instructions

In a medium bowl, toss 1 pound raw shrimp with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt until well coated.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
In another medium bowl, combine 2 cups shredded cabbage, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, the juice of 1/2 lime, and 1/4 teaspoon salt. Toss to make a quick slaw.
Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
In a small bowl, combine 1/2 cup sour cream or Greek yogurt with the juice of 1/2 lime and 1/4 cup chopped fresh cilantro. Season with 1/4 teaspoon salt.
Assemble tacos: Place cooked shrimp in warmed tortillas, top with slaw, diced avocado, and a drizzle of the lime-cilantro cream. Serve immediately with tortilla chips.

Notes

Leftover shrimp tacos are delicious cold, but best enjoyed fresh. You can also make the slaw and sauce ahead of time.

Nutrition (per serving)

Calories: 450
Protein: 25 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 7 g
Sodium: 800 mg
Saturated Fat: 6 g
Sugar: 4 g
Cholesterol: 150 mg