By Chef
In a medium bowl, combine the shrimp, olive oil, lime juice, salt, black pepper, cumin, and garlic powder. Mix well, ensuring all shrimp are evenly coated. Let it marinate for 10-15 minutes.
While the shrimp is marinating, prepare the cabbage slaw. In another bowl, mix the shredded cabbage with lime juice, salt, and pepper. Toss until the cabbage is well-coated. Set aside.
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp, cooking for about 2-3 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 30 seconds on each side, or until pliable. Alternatively, wrap them in a wet paper towel and microwave for about 20 seconds.
To assemble the tacos, place a portion of the cabbage slaw on each warm tortilla. Top with 2-3 shrimp and add slices of avocado on top.
Serve immediately with extra lime wedges on the side for squeezing over the tacos.
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By Chef
This recipe is ready in 30 minutes and features shrimp, small corn tortillas, shredded cabbage and other delicious ingredients. Contains 400 calories total.
In a medium bowl, combine the shrimp, olive oil, lime juice, salt, black pepper, cumin, and garlic powder. Mix well, ensuring all shrimp are evenly coated. Let it marinate for 10-15 minutes.
While the shrimp is marinating, prepare the cabbage slaw. In another bowl, mix the shredded cabbage with lime juice, salt, and pepper. Toss until the cabbage is well-coated. Set aside.
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp, cooking for about 2-3 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 30 seconds on each side, or until pliable. Alternatively, wrap them in a wet paper towel and microwave for about 20 seconds.
To assemble the tacos, place a portion of the cabbage slaw on each warm tortilla. Top with 2-3 shrimp and add slices of avocado on top.
Serve immediately with extra lime wedges on the side for squeezing over the tacos.
Calories per Serving: 400
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