Description
These flavorful shrimp tacos combine perfectly spiced, sautéed shrimp with fresh cabbage, tomatoes, and cilantro, all wrapped in warm flour tortillas. Topped with creamy Greek yogurt and a squeeze of lime, these tacos are a quick and delicious meal perfect for any day of the week.
Ingredients
Scale
Shrimp and Spices
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Vegetables and Toppings
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup Greek yogurt
- 1 lime, cut into wedges
Tortillas
- 6 small flour tortillas
Instructions
- Preheat skillet: Preheat a non-stick skillet over medium heat to prepare for cooking the shrimp and warming the tortillas.
- Prepare spice mix: In a small bowl, combine salt, black pepper, chili powder, cumin, garlic powder, and cayenne pepper to make the spice mixture.
- Coat shrimp: In a separate bowl, toss the peeled and deveined shrimp with the prepared spice mixture until the shrimp are evenly coated with the spices.
- Cook shrimp: Add olive oil to the heated skillet and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque, indicating they are thoroughly cooked.
- Warm tortillas: Using the same skillet, warm the flour tortillas for about 30 seconds on each side until soft and pliable.
- Assemble tacos: Fill each warmed tortilla with cooked shrimp, shredded cabbage, diced tomatoes, and chopped cilantro for fresh flavor and crunch.
- Add toppings: Top the filled tacos with a dollop of Greek yogurt and finish with a squeeze of fresh lime juice to enhance the taste.
- Serve: Serve the shrimp tacos immediately with lime wedges on the side for added zest.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- You can substitute Greek yogurt with sour cream if preferred.
- For a spicier kick, increase the amount of cayenne pepper or add chopped jalapeños.
- Flour tortillas can be swapped for corn tortillas for a gluten-free option.
- These tacos are best served fresh but leftovers can be refrigerated for up to 2 days.
