Description
A quick yet mouth-watering meal with tender shrimp, crunchy cabbage, and creamy avocado in warm corn tortillas.
Ingredients
Scale
- 1 lb 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
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until well-coated.
- Heat a skillet over medium heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- In a separate pan, warm the corn tortillas for about 30 seconds on each side or until soft.
- Place a few shrimp on each tortilla. Top with shredded cabbage, avocado slices, and cilantro.
- Squeeze fresh lime juice over the tacos and serve with lime wedges on the side.
Notes
For best results, use wild-caught shrimp and ensure not to overcook them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg