By Nathan Haskins
Combine shrimp with chili powder, salt, and black pepper in a small bowl. Mix well to evenly coat the shrimp.
Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the heat and set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable and slightly browned.
In a small bowl, mix the shredded cabbage with the yogurt-lime dressing or crema. Squeeze the juice from half the lime over the slaw and toss to combine.
Assemble the tacos by placing a layer of cabbage slaw on each tortilla, followed by the cooked shrimp.
Top each taco with sliced avocado and a sprinkle of chopped cilantro.
Squeeze additional lime juice over the tacos from the remaining lime half before serving.
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This Mexican Seafood Tacos recipe is ready in 20 minutes and features peeled shrimp, small corn tortillas, shredded cabbage and other delicious ingredients. Contains 370 calories total.
Combine shrimp with chili powder, salt, and black pepper in a small bowl. Mix well to evenly coat the shrimp.
Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the heat and set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable and slightly browned.
In a small bowl, mix the shredded cabbage with the yogurt-lime dressing or crema. Squeeze the juice from half the lime over the slaw and toss to combine.
Assemble the tacos by placing a layer of cabbage slaw on each tortilla, followed by the cooked shrimp.
Top each taco with sliced avocado and a sprinkle of chopped cilantro.
Squeeze additional lime juice over the tacos from the remaining lime half before serving.
Calories per Serving: 370
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