Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup cherry tomatoes, diced
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- Optional: sour cream or crema
Instructions
- In a bowl, toss shrimp with chili powder, salt, pepper, and lime juice.
- Heat a skillet over medium-high heat and cook shrimp until pink and opaque, about 2-3 minutes per side.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp on tortillas, topping with diced tomatoes, red onion, cilantro, and avocado slices.
- Optional: add a dollop of sour cream or crema on top.
- Serve immediately with extra lime wedges.
Notes
- For added flavor, marinate shrimp with lime juice and spices for 15 minutes before cooking.
- You can substitute shrimp with fish or grilled chicken for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop, Assembling
- Cuisine: Mexican
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 2 tacos
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg