Description
A delightful fusion of flavors featuring crispy tortillas filled with tender shrimp, vibrant toppings, and a hint of lime.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt (optional)
- Hot sauce (optional)
Instructions
- Combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper in a bowl. Add shrimp and toss to coat evenly. Let marinate for 10-15 minutes.
- Preheat a skillet over medium-high heat until hot, then add marinated shrimp to the pan.
- Sauté the shrimp for 2-3 minutes on each side or until they are pink and opaque. Avoid overcooking to keep them tender.
- Warm the corn tortillas in a separate pan over low heat for about 30 seconds on each side until pliable.
- Lay warmed tortillas on a plate and distribute cooked shrimp evenly among them.
- Top each taco with shredded cabbage, diced tomatoes, cilantro, and slices of avocado.
- Add a dollop of sour cream or Greek yogurt on top if desired. Drizzle with hot sauce for an extra kick.
- Squeeze fresh lime juice over tacos before serving.
Notes
Experiment with additional toppings like diced onions, jalapeños, or mango salsa for a unique twist.
