By Shona Bonewit
In a bowl, combine shrimp with chili powder, cumin, garlic powder, salt, and black pepper. Drizzle with olive oil and toss until shrimp are evenly coated with the spices.
Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until fully cooked and opaque. Remove from heat and set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly golden brown.
In a separate bowl, mash the avocado with a fork. Stir in lime juice and a pinch of salt to make a simple guacamole.
Assemble the tacos by spreading a spoonful of guacamole onto each tortilla. Top with a few shrimp, a small handful of sliced cabbage, and sprinkle with chopped cilantro.
Serve immediately with extra lime wedges on the side, if desired.
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This Taco Mexican Seafood Quick Meals recipe is ready in 25 minutes and features Shrimp (peeled and deveined), Corn tortillas, Cabbage (thinly sliced) and other delicious ingredients. Contains 320 calories total.
In a bowl, combine shrimp with chili powder, cumin, garlic powder, salt, and black pepper. Drizzle with olive oil and toss until shrimp are evenly coated with the spices.
Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until fully cooked and opaque. Remove from heat and set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly golden brown.
In a separate bowl, mash the avocado with a fork. Stir in lime juice and a pinch of salt to make a simple guacamole.
Assemble the tacos by spreading a spoonful of guacamole onto each tortilla. Top with a few shrimp, a small handful of sliced cabbage, and sprinkle with chopped cilantro.
Serve immediately with extra lime wedges on the side, if desired.
Calories per Serving: 320
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