By Chef
In a medium bowl, toss the shrimp with olive oil, cumin, paprika, salt, and black pepper until they are well coated. Let it marinate for about 10 minutes.
While the shrimp is marinating, heat a skillet over medium heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
In a separate bowl, squeeze the juice of the lime over the cabbage slaw and mix well. Add a pinch of salt and pepper to taste.
Warm the corn tortillas in a pan or microwave for about 30 seconds until they are soft and pliable.
To assemble the tacos, place a generous portion of cabbage slaw onto each tortilla, followed by the cooked shrimp. Top with sliced avocado.
Squeeze additional lime juice over the tacos for extra flavor, if desired. Serve immediately and enjoy!
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By Chef
This recipe is ready in 30 minutes and features shrimp, corn tortillas, cabbage slaw and other delicious ingredients. Contains 520 calories total.
In a medium bowl, toss the shrimp with olive oil, cumin, paprika, salt, and black pepper until they are well coated. Let it marinate for about 10 minutes.
While the shrimp is marinating, heat a skillet over medium heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
In a separate bowl, squeeze the juice of the lime over the cabbage slaw and mix well. Add a pinch of salt and pepper to taste.
Warm the corn tortillas in a pan or microwave for about 30 seconds until they are soft and pliable.
To assemble the tacos, place a generous portion of cabbage slaw onto each tortilla, followed by the cooked shrimp. Top with sliced avocado.
Squeeze additional lime juice over the tacos for extra flavor, if desired. Serve immediately and enjoy!
Calories per Serving: 520
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