Description
These Quick Shrimp Tacos are a flavorful and easy-to-make Mexican-inspired main course perfect for weeknight dinners. Featuring seasoned sautéed shrimp with fresh cabbage, avocado, and optional creamy sauce, they offer a delicious balance of spicy, tangy, and fresh flavors all wrapped in warm tortillas.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Taco Assembly
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- lime wedges for serving
Optional Creamy Sauce
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon hot sauce
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated, ensuring each piece is well flavored.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side, until the shrimp turn pink and are cooked through. Remove the skillet from heat.
- Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until pliable and warm for easy assembly.
- Assemble the tacos: Lay tortillas flat and divide the shredded cabbage or slaw mix evenly. Top with cooked shrimp, sliced avocado, diced red onion, and chopped cilantro.
- Make the creamy sauce (optional): Whisk together sour cream, mayonnaise, lime juice, and hot sauce in a small bowl to create a tangy sauce to drizzle over the tacos.
- Serve: Drizzle the creamy sauce over the assembled tacos if desired, and serve immediately with lime wedges on the side for an extra burst of citrus.
Notes
- Add mango salsa or pickled onions to the tacos for an extra layer of brightness and flavor.
- For a low-carb alternative, substitute tortillas with crisp lettuce leaves to make lettuce wraps.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 165 mg
