By Emily Grant
In a bowl, combine the shrimp with olive oil, garlic powder, chili powder, salt, and black pepper. Toss until the shrimp are well coated.
Heat a non-stick skillet over medium-high heat. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until they are pink and cooked through. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Alternatively, warm them in a microwave for about 20 seconds.
Place a quarter of the cabbage slaw evenly on each tortilla.
Top the slaw with the cooked shrimp, dividing it evenly among the tortillas.
Add avocado slices on top of the shrimp in each taco.
Serve the tacos with lime wedges on the side. Squeeze lime juice over the tacos before eating, if desired.
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This Main Course Seafood Mexican recipe is ready in 25 minutes and features Shrimp, Corn tortillas, Cabbage slaw and other delicious ingredients. Contains 290 calories total.
In a bowl, combine the shrimp with olive oil, garlic powder, chili powder, salt, and black pepper. Toss until the shrimp are well coated.
Heat a non-stick skillet over medium-high heat. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until they are pink and cooked through. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Alternatively, warm them in a microwave for about 20 seconds.
Place a quarter of the cabbage slaw evenly on each tortilla.
Top the slaw with the cooked shrimp, dividing it evenly among the tortillas.
Add avocado slices on top of the shrimp in each taco.
Serve the tacos with lime wedges on the side. Squeeze lime juice over the tacos before eating, if desired.
Calories per Serving: 290
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