Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- Salt & pepper to taste
- 1 tbsp lime juice
- 1 ripe avocado
- ½ cup Greek yogurt or sour cream
- 2 tbsp lime juice
- 1 clove garlic (minced)
- ¼ cup fresh cilantro (chopped)
- Corn or flour tortillas (6 small)
- 1 cup shredded red cabbage
- ½ cup shredded carrot
- 1 small jalapeño (thinly sliced, optional)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a bowl, combine shrimp with olive oil, spices, salt, pepper, and lime juice. Marinate for 10 minutes.
- Blend the avocado with Greek yogurt or sour cream, lime juice, minced garlic, cilantro, and salt until smooth. Add water for desired consistency.
- Heat a skillet over medium-high heat; cook shrimp for 2-3 minutes per side until pink and opaque.
- Warm tortillas; fill with cabbage, carrot, cooked shrimp, and drizzle with avocado crema.
- Garnish with fresh cilantro and lime wedges before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 140mg