Description
A fresh and flavorful meal featuring succulent shrimp, crisp cabbage, and creamy avocado in warm corn tortillas, perfect for busy weeknights.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup salsa
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the shrimp with olive oil and taco seasoning until evenly coated.
- Spread the shrimp out in a single layer on a sheet pan and bake for 8-10 minutes until cooked through.
- While the shrimp are baking, warm the corn tortillas in a dry skillet or in the microwave.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with the cooked shrimp, avocado slices, and salsa.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Customize your tacos by adding other toppings such as diced tomatoes or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg