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    • Shrimp Tacos

    Mark Sharron
    Easy
    25 minutes
    02-Apr
    Shrimp tacos are a delicious and easy-to-make Mexican-inspired dish that is packed with flavor. The combination of shrimp, spices, and fresh vegetables makes for a flavorful and healthy meal that is sure to please the whole family. This recipe is simple enough for a weeknight dinner and can be made in just a few minutes. With just a few ingredients, you can have a delicious and nutritious meal on the table in no time.         
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    Ingredients

    • 1 lb. shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon chilli powder
    • 1 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8-10 small flour or corn tortillas
    • 1/2 cup fresh cilantro, chopped
    • 1/2 cup red cabbage, shredded
    • 1/2 cup diced tomatoes
    • 1/2 cup diced red onion
    • 1/2 cup diced avocado
    • 1/2 cup sour cream
    • 1/2 cup salsa
    • Lime wedges for serving (optional)

    Method

    • Step-by-Step Method for Shrimp Tacos
    • Preheat a skillet or grill pan over medium-high heat.
    • Place peeled and deveined shrimp in a bowl.
    • Add olive oil, garlic powder, chili powder, cumin, salt, and black pepper to the shrimp.
    • Toss shrimp thoroughly to coat with the spice and oil mixture.
    • Let shrimp marinate for 5-10 minutes while you prepare other components.
    • While shrimp marinates, shred the red cabbage.
    • Dice the tomatoes, red onion, and avocado; set each aside in separate small bowls.
    • Chop the fresh cilantro and reserve for garnish.
    • Warm tortillas in a dry skillet or directly over a low gas flame for about 20 seconds per side.
    • Once tortillas are warm, cover with a clean towel to keep them pliable.
    • Arrange the red cabbage, tomatoes, red onion, and avocado in small serving bowls for easy assembly.
    • Add the shrimp to the hot pan or grill, spreading them out in a single layer.
    • Cook shrimp for 2-3 minutes on the first side until pink and opaque.
    • Flip shrimp and cook for another 1-2 minutes on the second side, until just cooked through—do not overcook.
    • Remove cooked shrimp from heat and rest briefly.
    • To assemble, place a layer of shredded cabbage on each tortilla.
    • Add 3-4 shrimp per tortilla (or as desired, depending on size).
    • Top with diced tomato, red onion, and avocado.
    • Drizzle each taco with a small spoonful of sour cream and salsa.
    • Finish with a generous sprinkle of fresh cilantro.
    • Serve tacos with lime wedges on the side for optional added brightness.