Dinner
Spicy Shrimp Tacos
Spicy shrimp sizzle in a hot pan until perfectly seasoned and tender, then tuck into warm corn tortillas with crisp red cabbage slaw, creamy avocado slices, and bright pico de gallo. Each bite delivers juicy, zesty shrimp against cool crunch and a burst of fresh lime.
- Total
- 24 min
- Prep
- 20 min
- Cook
- 4 min
- Serves
- 8
Nutrition per Serving
- Calories
- 421
- Protein
- 20g
- Carbs
- 36g
- Fat
- 24g
- Fiber
- 7g
- Sugar
- 4g
- Sodium
- 883mg
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 lb peeled, deveined large shrimp
- 1 tbsp Shrimp Seasoning (see Associated Recipes)
- 1/8 tsp salt
- 1 1/2 cup thinly sliced red cabbage
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 8 (6 inch) corn tortillas, warmed
- 1 avocado, sliced
- 1/2 cup pico de gallo
Instructions
- Heat 2 tablespoons oil in a large skillet over high heat. Sprinkle shrimp evenly with shrimp seasoning and salt. Add the shrimp to the pan; cook, stirring often, until opaque, 3 to 4 minutes. Transfer to a plate.
- Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons oil in a medium bowl until combined.
- Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo.