By Krista McCabe
In a medium bowl, combine the shrimp, chili powder, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the shrimp evenly.
Heat a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until shrimp are opaque and cooked through. Remove from heat and set aside.
In a large bowl, combine the shredded cabbage, Greek yogurt, mayonnaise, lime juice, and 1/2 teaspoon salt. Toss until the cabbage is well coated. Taste and adjust seasoning with more salt and pepper if needed.
Warm the tortillas slightly over a pan or in the microwave until pliable.
To assemble the tacos, place a generous amount of cabbage slaw on each tortilla, followed by the cooked shrimp. Sprinkle with chopped cilantro.
Serve the tacos immediately with extra lime wedges on the side, if desired.
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This Mexican Seafood Tacos recipe is ready in 30 minutes and features large shrimp, peeled and deveined, small flour or corn tortillas, shredded cabbage and other delicious ingredients. Contains 280 calories total.
In a medium bowl, combine the shrimp, chili powder, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the shrimp evenly.
Heat a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until shrimp are opaque and cooked through. Remove from heat and set aside.
In a large bowl, combine the shredded cabbage, Greek yogurt, mayonnaise, lime juice, and 1/2 teaspoon salt. Toss until the cabbage is well coated. Taste and adjust seasoning with more salt and pepper if needed.
Warm the tortillas slightly over a pan or in the microwave until pliable.
To assemble the tacos, place a generous amount of cabbage slaw on each tortilla, followed by the cooked shrimp. Sprinkle with chopped cilantro.
Serve the tacos immediately with extra lime wedges on the side, if desired.
Calories per Serving: 280
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