Description
These Easy Shrimp Tacos are great for a quick weeknight dinner or for a fun weekend meal. Just roast the shrimp in the oven, mix up the creamy sauce and dig in!
Ingredients
Scale
- 1 Lb Large Wild Shrimp (thawed, peeled, deveined)
- 2 Tablespoons Olive Oil (or avocado oil)
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
- 4 Flour Tortillas
- 2 Cups Shredded Green Cabbage
- 1 Red or Orange Bell Pepper (seeds removed, sliced thin)
- 1 Avocado
- Cilantro
- 8 ounces Sour Cream
- 1/2 teaspoon Chili Powder
- 1–2 teaspoons Hot Sauce
- 2–3 teaspoons Lime Juice
Instructions
- Step: Preheat oven to 400°F. Rinse and Drain thawed shrimp. Toss shrimp with oil and spices. Transfer to a rimmed baking sheet. Bake 8-10 minutes (depending on size) or until shrimp are pink and in a loose ‘C’ shape.
- Step: Grill tortillas in an oiled skillet or grill pan until light golden brown. Layer cabbage, peppers, shrimp, avocado and cilantro inside tortilla. Drizzle sauce over the top and serve.
- Step: Combine all sauce ingredients. Add enough lime juice to make the sauce drizzle-able.
Notes
If you are following a low carb or Keto Diet you can use low carb tortillas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 578 kcal
- Sugar: 6 g
- Sodium: 1551 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 273 mg