Ingredients
Units
Scale
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 pound large shrimp, peeled and deveined (defrosted if using frozen shrimp)
- 2 cups shredded cabbage (mix of red and green)
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 ripe avocado, cubed
- 1/4 cup sour cream (use a dairy-free version for dairy-free diets)
- 8 small corn tortillas, warmed
- Toppings (optional, including lime wedges, sliced jalapenos, or salsa)
Instructions
- In a medium bowl, mix together the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Add the shrimp to the seasoned oil mixture and toss to coat.
- Heat a medium skillet over medium heat. Use tongs to add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. When the shrimp are done cooking, use clean tongs to transfer to a clean plate. Cover with foil to keep warm until serving.
- In another bowl, combine shredded cabbage, chopped cilantro, and lime juice. Stir to combine.
- Assemble the tacos by filling with cooked shrimp, sliced avocado, cabbage mixture, and sour cream.
- Add optional garnishes like lime wedges, jalapenos, or a dollop of salsa.
- Serve hot.
Notes
- If you like spicy food, you can increase the chili powder to 1 full teaspoon instead of ½ teaspoon.
- Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 348
- Sugar: 3.4 g
- Sodium: 348.4 mg
- Fat: 13 g
- Saturated Fat: 2.8 g
- Carbohydrates: 34.7 g
- Fiber: 6.9 g
- Protein: 28.3 g
- Cholesterol: 187.5 mg