Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 soft corn tortillas
- 2 tbsp freshly squeezed lime juice
- 2 cups shredded green cabbage (or purple cabbage)
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- 1 tsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt to taste
Instructions
- Gather all ingredients and rinse the shrimp under cold water; pat dry.
- In a bowl, mix olive oil, lime juice, chili powder, cumin, and salt. Add shrimp and coat well. Marinate for 15-20 minutes.
- Heat a skillet over medium-high heat. Sauté the marinated shrimp for 2-3 minutes per side until pink and opaque.
- Warm tortillas in another skillet for about 30 seconds per side until pliable.
- Assemble tacos with sautéed shrimp, shredded cabbage, avocado slices, and cilantro. Drizzle with sour cream or Greek yogurt mixed with lime juice.
- Serve on a platter garnished with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 170mg