Spicy Shrimp Tacos
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spicy Shrimp Tacos calories by ingredient
Introduction
I'd been craving shrimp tacos for...forever, finally made some I'd been craving shrimp tacos for...forever, finally made someNumber of Servings: 8
Ingredients
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For the Garlic Cilantro Lime Sauce
¼ cup oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
3 cloves garlic
½ teaspoon salt
juice of 2 limes
½ cup sour cream
For the Shrimp Tacos
1.5 lb. shrimp, peeled and deveined, tails removed
1 teaspoon each chili powder, cumin, and paprika
¼ teaspoon cayenne pepper (more or less to taste)
3 cups shredded green cabbage
8 small corn tortillas
2 avocados
Cotija cheese
Tips
I mixed the dressing and cabbage mix about 2 hours ahead and put it in the fridge so the flavors really had time to develop
Directions
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.