Description
This shrimp taco recipe boasts mouthwatering flavor with a simple prep. Featuring succulent shrimp, zesty lime, and fresh cilantro, it’s great for a quick, healthy meal!
Ingredients
Scale
- 2 pounds raw frozen shrimp, deveined and peeled thaw according to package instructions
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 1 cup sour cream
- 1/2 cup cilantro leaves
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 12 soft shell corn tortillas
- 1 cup shredded red cabbage
- 1 avocado sliced
- cilantro for garnish
Instructions
- Pat the thawed shrimp dry with a paper towel to remove excess moisture.
- In a measuring cup, combine chili powder, paprika, kosher salt, onion powder, garlic powder, ground cumin, cayenne pepper, olive oil, and lime juice. Pour over the shrimp in a large bowl and mix well. Cover and refrigerate for 15 to 20 minutes.
- Heat a large skillet over medium heat. Add enough shrimp to cover the bottom of the pan in a single layer. Cook for 4 to 5 minutes, flipping halfway through until shrimp are pink but not fully curled.
- Transfer the cooked shrimp to a plate and repeat the cooking process with remaining shrimp.
Notes
Ensure shrimp are fully thawed and patted dry for the best texture.
Adjust the cayenne pepper to taste for desired spiciness.
Nutrition
- Serving Size: 1 taco
- Calories: 241
- Sugar: 1g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg