Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
Instructions
- In a bowl, mix the shrimp with olive oil, chili powder, cumin, garlic powder, and salt.
- Heat a skillet over medium-high heat and cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
- While the shrimp cook, warm the corn tortillas in a separate pan.
- Assemble the tacos by placing the shrimp on the tortillas and topping with shredded cabbage, salsa, and cilantro.
- Serve immediately and enjoy!
Notes
- For added flavor, marinate the shrimp for 30 minutes before cooking.
- Feel free to customize toppings such as avocado or lime juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg