Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- In a bowl, combine shrimp, olive oil, chili powder, cumin, salt, and pepper. Toss to coat the shrimp evenly.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque.
- Warm the corn tortillas in a separate skillet or microwave until pliable.
- Assemble the tacos by placing shrimp on each tortilla, then topping with shredded cabbage, avocado slices, diced tomatoes, and cilantro.
- Serve with lime wedges and a dollop of sour cream or Greek yogurt, if desired.
Notes
- Feel free to add other toppings like salsa or jalapeños for extra flavor.
- You can also use shrimp that are already cooked to save time.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 1
- Sodium: 300
- Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 15
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