Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 2 limes, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat a skillet over medium heat with 1 tablespoon olive oil.
- In a small bowl, mix chili powder, cumin, salt, and pepper. Toss shrimp with spice mixture.
- Sauté shrimp until pink and cooked through, about 3-4 minutes per side.
- Warm tortillas in a dry skillet or microwave.
- In a small bowl, combine mayonnaise, lime juice, and hot sauce for the sauce.
- Assemble tacos by placing shrimp on tortillas, top with shredded cabbage and cilantro.
- Drizzle with lime juice and sauce, serve with lime wedges.
Notes
- You can substitute shredded lettuce for cabbage.
- Add sliced avocado for extra creaminess.
- Best enjoyed immediately for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Seafood
Nutrition
- Serving Size: 1 taco
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 165mg