Spicy Shrimp Tacos

Spicy Shrimp Tacos
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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
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Introduction

I'd been craving shrimp tacos for...forever, finally made some I'd been craving shrimp tacos for...forever, finally made some
Number of Servings: 8

Ingredients

    For the Garlic Cilantro Lime Sauce
    cup oil
    cup water
    cup chopped green onions
    cup cilantro leaves
    3 cloves garlic
    teaspoon salt
    juice of 2 limes
    cup sour cream

    For the Shrimp Tacos
    1.5 lb. shrimp, peeled and deveined, tails removed
    1 teaspoon each chili powder, cumin, and paprika
    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.

TAGS:  Fish |

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