By emensah m
In a bowl, mix the shrimp with chili powder, salt, and pepper. Ensure the shrimp is evenly coated with the spices.
Heat olive oil in a skillet over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and cooked through.
While the shrimp is cooking, slice the avocado and prepare the cabbage leaves as taco shells by removing the thick stem if necessary.
Once the shrimp is cooked, squeeze the juice of one lime over the shrimp and toss lightly to coat.
Assemble the tacos by placing sliced avocado onto each cabbage leaf, then adding the cooked shrimp on top. Optionally, add a squeeze of lime juice over each taco for extra flavor.
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This Mexican Seafood Main Course recipe is ready in 20 minutes and features shrimp, peeled, chili powder, cabbage leaves and other delicious ingredients. Contains 320 calories total.
In a bowl, mix the shrimp with chili powder, salt, and pepper. Ensure the shrimp is evenly coated with the spices.
Heat olive oil in a skillet over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and cooked through.
While the shrimp is cooking, slice the avocado and prepare the cabbage leaves as taco shells by removing the thick stem if necessary.
Once the shrimp is cooked, squeeze the juice of one lime over the shrimp and toss lightly to coat.
Assemble the tacos by placing sliced avocado onto each cabbage leaf, then adding the cooked shrimp on top. Optionally, add a squeeze of lime juice over each taco for extra flavor.
Calories per Serving: 320
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