Spicy Shrimp Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Garlic Cilantro Lime Sauce¼ cup oil¼ cup water½ cup chopped green onions½ cup cilantro leaves3 cloves garlic½ teaspoon saltjuice of 2 limes½ cup sour creamFor the Shrimp Tacos1.5 lb. shrimp, peeled and deveined, tails removed1 teaspoon each chili powder, cumin, and paprika¼ teaspoon cayenne pepper (more or less to taste)3 cups shredded green cabbage8 small corn tortillas2 avocadosCotija cheese
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
Serving Size: 8 2-taco servings
Number of Servings: 8
Recipe submitted by SparkPeople user AISLINNMARIE.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
Serving Size: 8 2-taco servings
Number of Servings: 8
Recipe submitted by SparkPeople user AISLINNMARIE.
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 17.6 g
- Cholesterol: 138.7 mg
- Sodium: 348.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.8 g
- Protein: 21.8 g
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