By Nathan Haskins
Heat a pan over medium-high heat and add 1 teaspoon of olive oil.
Season the shrimp with a pinch of salt and pepper.
Add the seasoned shrimp to the hot pan and cook for 2-3 minutes on each side or until opaque and cooked through.
While the shrimp is cooking, heat the corn tortillas in a separate pan or warm them in the oven until pliable.
In a small bowl, mix the cabbage slaw with a squeeze of lime and finely chopped cilantro, if it’s not already included.
Remove the cooked shrimp from the pan and set aside.
Assemble the tacos by placing an equal amount of cabbage slaw on each tortilla, followed by the cooked shrimp.
Top with sliced avocado and a dollop of light sour cream or yogurt.
Serve immediately while warm.
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This Mexican Seafood Tacos Dinner recipe is ready in 20 minutes and features Shrimp, Corn Tortillas, Cabbage Slaw (lime, cilantro) and other delicious ingredients. Contains 300 calories total.
Heat a pan over medium-high heat and add 1 teaspoon of olive oil.
Season the shrimp with a pinch of salt and pepper.
Add the seasoned shrimp to the hot pan and cook for 2-3 minutes on each side or until opaque and cooked through.
While the shrimp is cooking, heat the corn tortillas in a separate pan or warm them in the oven until pliable.
In a small bowl, mix the cabbage slaw with a squeeze of lime and finely chopped cilantro, if it’s not already included.
Remove the cooked shrimp from the pan and set aside.
Assemble the tacos by placing an equal amount of cabbage slaw on each tortilla, followed by the cooked shrimp.
Top with sliced avocado and a dollop of light sour cream or yogurt.
Serve immediately while warm.
Calories per Serving: 300
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