By michelle s
Season the peeled shrimp with salt, pepper, and chili powder. Toss well to coat evenly.
Heat olive oil in a skillet over medium heat. Add the shrimp and cook them for about 2-3 minutes on each side or until they are pink and fully cooked through.
Warm the corn tortillas in a separate pan or directly over a low flame until pliable, about 30 seconds per side.
Lay the warm tortillas on a plate and evenly distribute the cooked shrimp on top of each tortilla.
Top each taco with shredded cabbage slaw for crunch. Spoon a little plain yogurt lime sauce over the slaw on each taco.
Add slices of avocado on top of each taco, distribute evenly.
Sprinkle chopped cilantro over each taco for added freshness.
Serve the tacos with lime wedges on the side for squeezing over just before eating. Enjoy your Shrimp Tacos with Cabbage Slaw & Avocado!
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This Tacos Seafood Mexican recipe is ready in 20 minutes and features shrimp, peeled, small corn tortillas, shredded cabbage slaw and other delicious ingredients. Contains 375 calories total.
Season the peeled shrimp with salt, pepper, and chili powder. Toss well to coat evenly.
Heat olive oil in a skillet over medium heat. Add the shrimp and cook them for about 2-3 minutes on each side or until they are pink and fully cooked through.
Warm the corn tortillas in a separate pan or directly over a low flame until pliable, about 30 seconds per side.
Lay the warm tortillas on a plate and evenly distribute the cooked shrimp on top of each tortilla.
Top each taco with shredded cabbage slaw for crunch. Spoon a little plain yogurt lime sauce over the slaw on each taco.
Add slices of avocado on top of each taco, distribute evenly.
Sprinkle chopped cilantro over each taco for added freshness.
Serve the tacos with lime wedges on the side for squeezing over just before eating. Enjoy your Shrimp Tacos with Cabbage Slaw & Avocado!
Calories per Serving: 375
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