Ingredients
Scale
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1/4 cup sour cream
- Juice of 1 lime
Instructions
- In a bowl, toss the shrimp with olive oil and taco seasoning until well coated.
- Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side until pink and cooked through.
- Warm the corn tortillas in a separate pan for about 30 seconds on each side.
- Assemble the tacos by adding shrimp to each tortilla, then top with cabbage, tomatoes, avocado, and cilantro.
- Drizzle with lime juice and a dollop of sour cream before serving.
Notes
- For added spice, include sliced jalapeños or a hot salsa.
- Feel free to swap the shrimp for chicken or tofu for different protein options.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 115 mg
Keywords: shrimp tacos, quick dinner, easy recipe