Simple shrimp tacos with seasoned shrimp, fresh toppings, and warm tortillas.
120 gShrimps
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120 gShrimps
30 gSour Cream
Optional
15 gLime
5 gGarlic
20 gCabbage
30 gTomatoes
10 gOnion
5 gCilantro
Optional
2 gTortillas
2 gChili powder
1 gCumin
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
In a bowl, combine shrimp with olive oil, lime juice, minced garlic, chili powder, cumin, salt, and black pepper; toss to coat evenly.
Heat a skillet over medium-high heat and cook the marinated shrimp in a single layer until pink and opaque, about 2–3 minutes per side, then remove from heat.
Warm the corn tortillas in a dry skillet over medium heat until soft and pliable, about 30–60 seconds per side.
Fill each tortilla with cooked shrimp, shredded red cabbage, diced tomato, and chopped red onion, then top with cilantro and sour cream if using.
Serve the shrimp tacos immediately with lime wedges on the side for squeezing over the top.