Description
Fresh and flavorful shrimp tacos loaded with smoky seasoned shrimp, crunchy cabbage slaw, creamy lime sauce, and warm tortillas. Perfect for quick summer dinners or casual taco nights.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce
- 4 lime wedges
Instructions
- Heat a large skillet over medium-high heat until hot.
- In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, paprika, cumin, salt, and black pepper until evenly coated.
- Lightly oil the skillet if needed, then place the shrimp in a single layer.
- Mix sour cream, mayonnaise, lime juice, and hot sauce in a bowl. Toss the cabbage and cilantro together in another bowl.
- Cook the shrimp for 2 to 3 minutes per side until pink, opaque, and lightly charred.
- Warm the tortillas in a dry skillet for about 30 seconds per side.
- Fill each tortilla with cabbage mixture, cooked shrimp, and a drizzle of creamy sauce.
- Serve immediately with fresh lime wedges on the side.
Notes
- Do not overcook the shrimp or they may become rubbery.
- Warm tortillas before serving to keep them soft and flexible.
- Fresh lime juice gives the tacos the best flavor.
- Add avocado or mango salsa for extra freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 185mg