By Nathan Haskins
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
In a bowl, toss the peeled shrimp with salt, black pepper, garlic powder, and cumin.
Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and cooked through. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft.
Assemble the tacos by placing a layer of the cabbage slaw onto each tortilla.
Top the slaw with the cooked shrimp, sliced avocado, and a sprinkle of cilantro.
Squeeze fresh lime over the tacos before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Seafood Tacos recipe is ready in 20 minutes and features peeled shrimp, corn tortillas, shredded cabbage slaw (lime & yogurt dressing) and other delicious ingredients. Contains 290 calories total.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
In a bowl, toss the peeled shrimp with salt, black pepper, garlic powder, and cumin.
Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and cooked through. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft.
Assemble the tacos by placing a layer of the cabbage slaw onto each tortilla.
Top the slaw with the cooked shrimp, sliced avocado, and a sprinkle of cilantro.
Squeeze fresh lime over the tacos before serving.
Calories per Serving: 290
Your Rating:
