Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple)
- 1 ripe avocado, sliced
- 2 tbsp fresh lime juice
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder (adjust to taste)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup sour cream or Greek yogurt
Instructions
- Rinse shrimp under cool water and pat dry. Season with cumin, paprika, and chili powder.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp until pink and opaque (about 3-4 minutes).
- Warm tortillas in another pan over low heat for about 30 seconds on each side.
- Assemble tacos by layering cabbage on the tortilla followed by shrimp and avocado slices.
- Finish with lime juice, cilantro, and a dollop of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 160mg