So quick and easy to make, these Mexican shrimp tacos are perfect for Cinco de Mayo and taco Tuesday. Tortillas are loaded with seasoned pan-fried shrimp, fresh veggies and drizzled with a cilantro lime sauce.
Neli Howard | Delicious Meets Healthy
peeled, deveined and tails removed
Salt & ½ tsp pepper
very finely chopped cilantro
Salt and freshly ground black pepper
In a medium bowl whisk together cumin, paprika, garlic powder, salt and pepper. Add shrimp and toss until evenly coated.
Heat olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
In a bowl whisk together all sauce ingredients (sour cream, mayo, lime juice, cilantro) while seasoning with salt and pepper to taste.
To assemble tacos, layer red cabbage, shrimp, avocado slices, and chopped cilantro over warmed tortillas. Drizzle with Cilantro-Lime Sauce.
Take care not to overcook the shrimp, they only take a few minutes to cook through and can become chewy in texture if overcooked.
Warm the tortillas in the oven or on a gas cooktop before filling. This will help them to be more pliable so they won't rip when you fold them.
I prefer to use full-fat sour cream and mayo for the creamiest flavor, but you can use low-fat if you prefer.
This shrimp taco seasoning is so good and flavorful. Don't omit any of the spices.
The shrimp taco sauce is made with equal parts sour cream and mayo but you can substitute them with yogurt and avocado oil mayo for a healthier alternative.
Amount Per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat 3g
Trans Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
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Shrimp Tacos - https://www.deliciousmeetshealthy.com/shrimp-tacos/