Description
These shrimp tacos are a quick and flavorful meal, featuring seasoned shrimp, fresh cabbage, avocado, and cilantro, all wrapped in warm tortillas. Ideal for weeknight dinners or gatherings, serve with black beans or corn salad for a complete dish!
Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage (green or purple)
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt (optional)
- Hot sauce (optional)
Instructions
- In a medium bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to coat the shrimp evenly.
- Let the shrimp marinate for about 15-20 minutes.
- Heat a large skillet over medium-high heat.
- Add the marinated shrimp in a single layer, cooking in batches if necessary.
- Cook for 2-3 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes.
- Remove from skillet and cover with foil to keep warm.
- In the same skillet, lower the heat to medium and warm the tortillas for about 30 seconds on each side.
- Wrap corn tortillas in a clean kitchen towel to keep warm and moist.
- Place shredded cabbage in the center of a warm tortilla.
- Add 3-4 pieces of cooked shrimp on top.
- Top with avocado slices and fresh cilantro.
- Drizzle with hot sauce if desired.
- Add a dollop of sour cream or Greek yogurt if using.
- Serve with lime wedges on the side.
Notes
- Feel free to customize your tacos with additional toppings like diced tomatoes, jalapeños, or cheese.
- Adjust the spice level by adding more or less chili powder and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes