Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Chili powder – 1 tablespoon
- Cumin – 1 teaspoon
- Lime juice – 2 tablespoons
- Cabbage (shredded) – 2 cups
- Corn tortillas – 8 small
- Olive oil – 2 tablespoons
- Salt – to taste
- Pepper – to taste
Instructions
- Prepare the shrimp by rinsing under cold water, patting dry, and marinating with chili powder, cumin, lime juice, salt, and pepper for 15 minutes.
- Make the cabbage slaw by mixing shredded cabbage with a pinch of salt and lime juice.
- Cook the marinated shrimp in a skillet with olive oil over medium-high heat for 2-3 minutes on each side until pink and opaque.
- Assemble the tacos by placing shrimp and cabbage slaw in corn tortillas, adding any additional toppings as desired.
Notes
- Store leftover shrimp and slaw separately to prevent soggy tortillas.
- Reheat shrimp in a skillet and warm tortillas before serving leftovers.
- Consider adding toppings like avocado, salsa, or cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Spicy Shrimp Tacos, Mexican Cuisine, Easy Dinner, Seafood Tacos