By Caitlin Howard
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the cooked shrimp to the pan, season with salt, black pepper, and chili powder. Stir occasionally until the shrimp is heated through and well-coated with the seasoning, about 3-4 minutes.
Remove the shrimp 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 warm.
Place 3-4 shrimps on each tortilla.
Evenly distribute the shredded cabbage and sliced avocado across the tortillas, placing them on top of the shrimp.
Garnish each taco with a few cilantro leaves and a squeeze of lime juice from the wedges.
Serve the shrimp tacos immediately with additional lime wedges on the side.
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This Mexican Seafood Tacos recipe is ready in 20 minutes and features corn tortillas, shrimp, cooked, avocado, sliced and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the cooked shrimp to the pan, season with salt, black pepper, and chili powder. Stir occasionally until the shrimp is heated through and well-coated with the seasoning, about 3-4 minutes.
Remove the shrimp 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 warm.
Place 3-4 shrimps on each tortilla.
Evenly distribute the shredded cabbage and sliced avocado across the tortillas, placing them on top of the shrimp.
Garnish each taco with a few cilantro leaves and a squeeze of lime juice from the wedges.
Serve the shrimp tacos immediately with additional lime wedges on the side.
Calories per Serving: 350
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