By Nate Patrylak
In a small bowl, combine the cooked shrimp, lime juice, salt, and black pepper. Mix well to ensure the shrimp is evenly coated with the lime and seasoning.
Heat a small skillet over medium heat and add olive oil. Once hot, add the shrimp mixture to the pan and cook for about 2-3 minutes until the shrimp is heated through and slightly golden.
Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly charred.
Place the warmed tortilla on a plate. Add the cooked shrimp evenly onto the center of the tortilla.
Top the shrimp with 1/4 cup of shredded cabbage and 2 tablespoons of salsa. Adjust seasoning with more salt and pepper if needed.
Serve the shrimp taco immediately, garnished with extra lime wedges if desired.
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This Mexican Taco Seafood recipe is ready in 15 minutes and features cooked shrimp, corn tortilla, cabbage and other delicious ingredients. Contains 250 calories total.
In a small bowl, combine the cooked shrimp, lime juice, salt, and black pepper. Mix well to ensure the shrimp is evenly coated with the lime and seasoning.
Heat a small skillet over medium heat and add olive oil. Once hot, add the shrimp mixture to the pan and cook for about 2-3 minutes until the shrimp is heated through and slightly golden.
Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly charred.
Place the warmed tortilla on a plate. Add the cooked shrimp evenly onto the center of the tortilla.
Top the shrimp with 1/4 cup of shredded cabbage and 2 tablespoons of salsa. Adjust seasoning with more salt and pepper if needed.
Serve the shrimp taco immediately, garnished with extra lime wedges if desired.
Calories per Serving: 250
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