By Aamarh Louis
In a small bowl, mix the shrimp with olive oil, salt, black pepper, chili powder, and garlic powder. Toss well to coat the shrimp evenly.
Heat a non-stick skillet over medium heat. Add the seasoned shrimp to the skillet in a single layer. Cook for about 3-4 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds on each side until they are pliable. Keep them warm by wrapping them in a clean kitchen towel.
In a bowl, mix the shredded cabbage with light sour cream or yogurt and juice from half the lime. Stir well to combine, and add a pinch of salt to taste.
Assemble the tacos by placing a layer of cabbage slaw on each tortilla, then add the cooked shrimp, a squeeze of lime juice from the remaining half, and sprinkle with chopped cilantro.
Serve the shrimp tacos immediately, garnished with extra lime wedges and cilantro if desired.
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This Seafood Mexican Tacos recipe is ready in 25 minutes and features shrimp (peeled), corn tortillas, shredded cabbage and other delicious ingredients. Contains 300 calories total.
In a small bowl, mix the shrimp with olive oil, salt, black pepper, chili powder, and garlic powder. Toss well to coat the shrimp evenly.
Heat a non-stick skillet over medium heat. Add the seasoned shrimp to the skillet in a single layer. Cook for about 3-4 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds on each side until they are pliable. Keep them warm by wrapping them in a clean kitchen towel.
In a bowl, mix the shredded cabbage with light sour cream or yogurt and juice from half the lime. Stir well to combine, and add a pinch of salt to taste.
Assemble the tacos by placing a layer of cabbage slaw on each tortilla, then add the cooked shrimp, a squeeze of lime juice from the remaining half, and sprinkle with chopped cilantro.
Serve the shrimp tacos immediately, garnished with extra lime wedges and cilantro if desired.
Calories per Serving: 300
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