By Shona Bonewit
Peel and devein the shrimp, rinsing them under cold water. Pat dry with a paper towel.
In a large bowl, combine shrimp with olive oil, garlic powder, ground cumin, salt, and black pepper. Toss to coat the shrimp evenly with seasoning.
Heat a skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes on each side, or until fully cooked and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin wedges.
Assemble the tacos by placing a spoonful of cabbage slaw on each tortilla. Top with a few cooked shrimp, avocado wedges, and drizzle with salsa.
Optionally, cut the lime into wedges and serve alongside the tacos for an extra squeeze of fresh lime juice.
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This Mexican Seafood Dinner recipe is ready in 25 minutes and features Shrimp, Corn tortillas, Cabbage slaw and other delicious ingredients. Contains 320 calories total.
Peel and devein the shrimp, rinsing them under cold water. Pat dry with a paper towel.
In a large bowl, combine shrimp with olive oil, garlic powder, ground cumin, salt, and black pepper. Toss to coat the shrimp evenly with seasoning.
Heat a skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes on each side, or until fully cooked and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin wedges.
Assemble the tacos by placing a spoonful of cabbage slaw on each tortilla. Top with a few cooked shrimp, avocado wedges, and drizzle with salsa.
Optionally, cut the lime into wedges and serve alongside the tacos for an extra squeeze of fresh lime juice.
Calories per Serving: 320
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