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Low Shrimp Tacos

Delightfully quick and packed with fresh flavors, these Low Shrimp Tacos are a one-pan wonder that's perfect for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

Shrimp Marinade
  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Taco Assembly
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 1/2 cup sour cream or Greek yogurt (optional)
  • Hot sauce (optional)

Method
 

Preparation
  1. In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper.
  2. Toss in the shrimp and coat evenly. Let marinate for 10-15 minutes.
Cooking
  1. Preheat a skillet over medium-high until hot.
  2. Add marinated shrimp and sauté for 2-3 minutes on each side until they turn pink and opaque.
  3. Avoid overcooking to keep the shrimp tender.
  4. In another pan, warm the corn tortillas over low heat for about 30 seconds on each side until pliable.
Assembly
  1. Lay the warmed tortillas on a plate and distribute the cooked shrimp evenly among them.
  2. Load each taco with shredded cabbage, diced tomatoes, cilantro, and a slice of avocado.
  3. Top with a dollop of sour cream or Greek yogurt if desired.
  4. Drizzle with hot sauce for an extra kick!
  5. Squeeze fresh lime juice over tacos just before serving to boost all that yummy flavor.

Notes

Store leftovers in the fridge for up to 2 days, keeping components separate to avoid sogginess. Reheat shrimp gently on the stove and warm the tortillas for a fresh taste.