Easy Shrimp Tacos
Delicious and healthy shrimp tacos packed with protein, fresh veggies, and a tangy sauce, perfect for busy weeknights.
Ingredients
For the Shrimp
- 1 pound Large Wild Shrimp A protein-packed base; light and succulent.
- 2 tablespoons Olive Oil Adds moisture and enhances flavor.
- 1 teaspoon Chili Powder Adds a smoky warmth to the shrimp.
- 1 teaspoon Garlic Powder Boosts umami flavor.
- 1 teaspoon Cumin Brings an earthy depth to the seasoning.
- 1 teaspoon Onion Powder Elevates overall taste.
- 1 teaspoon Sea Salt Simple but necessary for seasoning.
- 1 teaspoon Ground Pepper Simple but necessary for seasoning.
For the Tacos
- 8 pieces Flour Tortillas Soft and pliable for wrapping the filling.
- 2 cups Shredded Green Cabbage Adds crunch and freshness.
- 1 medium Red or Orange Bell Pepper Introduces sweet flavor and color.
- 1 medium Avocado Creamy texture; a heart-healthy fat.
- 1/4 cup Cilantro Optional, for a fresh herb touch.
- 1/2 cup Sour Cream Creamy tang that balances the flavors.
- to taste Hot Sauce Optional, for a spicy kick!
- 2 tablespoons Lime Juice Brightens the overall flavor profile.
Instructions
Preparation
- Thaw the shrimp if frozen and dry them with a paper towel.
- In a bowl, combine chili powder, garlic powder, cumin, onion powder, salt, and pepper.
- Coat the shrimp well with the spice mix.
- Slice the bell pepper thinly and prepare the shredded cabbage.
- Cube the avocado and chop the cilantro, if using.
Cooking
- Heat olive oil in a skillet over medium heat.
- Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Warm the tortillas in another pan until soft, about 30 seconds on each side.
- Assemble the tacos by laying a tortilla flat, adding shrimp, then topping with cabbage and bell pepper.
Serving
- Top each taco with avocado slices and spoon on sour cream mixed with lime juice and extra chili powder.
- Add hot sauce and garnish with cilantro if desired.
- Serve immediately for the best texture and flavor.
Notes
Cook shrimp just until pink to avoid toughness. For a gluten-free option, use corn tortillas. Prep toppings ahead of time for quicker assembly. Can freeze cooked shrimp for up to 3 months.