Ingredients
- 1 pound shrimp (substitutes: chicken, tofu, or fish)
- 8 corn tortillas (substitutes: flour tortillas, lettuce wraps)
- 2 cups cabbage, shredded (substitutes: coleslaw mix, kale)
- 1/4 cup cilantro, chopped (substitutes: parsley, scallions)
- 1 lime, juiced (substitutes: lemon, orange)
- 3 cloves garlic, minced (substitutes: shallots, green onions)
- 2 tablespoons olive oil (substitutes: avocado oil, butter)
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
- Rinse the shrimp under cold water, pat dry, and place in a bowl. Add minced garlic, cumin, paprika, salt, and olive oil. Toss to coat and marinate for 15 minutes.
- Preheat a large skillet over medium-high heat. Add olive oil until hot.
- Cook shrimp in a single layer for 2-3 minutes per side until pink and opaque.
- Warm corn tortillas in a separate skillet or on a grill for a few seconds on each side.
- Assemble tacos with shrimp, shredded cabbage, cilantro, and lime juice. Drizzle with creamy sauce if desired.
- Serve immediately with sides like salsa or guacamole.
Notes
Timing is key; avoid overcooking the shrimp for best results. Customize with seasonal vegetables or spicy toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Seafood