These Chili-Lime Shrimp Tacos are the perfect balance of zesty, fresh, and satisfying. The vibrant colors of the shredded cabbage and diced tomatoes, combined with the creamy avocado slices and tangy lime crema, create a visual and flavorful feast. Perfect for a quick weeknight dinner or a lively taco night, these tacos come together in under 30 minutes and are sure to please.
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- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, lime, juiced
- 8 small small corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 avocado, avocado, sliced
Instructions
- In a large bowl, combine the chili powder, garlic powder, onion powder, cumin, paprika, salt, and black pepper.
- Add shrimp to the bowl and toss to coat evenly with the spice mixture.
- Heat the olive oil in a large skillet over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Remove from heat and squeeze lime juice over the shrimp.
- Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame.
- In a small bowl, mix the sour cream with lime juice to make a lime crema.
- Assemble the tacos by placing shrimp onto each tortilla, then top with shredded cabbage, diced tomatoes, chopped cilantro, and avocado slices.
- Drizzle with lime crema and serve immediately.
Nutrition
Serving: 100g | Calories: 300kcal | Carbohydrates: 28g | Protéines: 20g | Fat: 12g | Sucre: 3g