Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- Juice of 1 lime
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon hot sauce (optional)
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Heat a skillet over medium heat and cook the shrimp until pink and opaque, about 2-3 minutes per side.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing shrimp on each tortilla, then add shredded cabbage and cilantro.
- Drizzle with lime juice and sour cream, top with hot sauce if desired.
- Serve immediately with extra lime wedges on the side.
Notes
- Adjust the spice level by adding more or less hot sauce.
- You can substitute shrimp with chicken or fish for variety.
- For a healthier option, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg