
Time
25 minutes
Servings
4
Calories
266
Quick and flavorful shrimp tacos topped with creamy avocado sauce and fresh cilantro, perfect for a weeknight meal.
266
cal
24.9g
protein
10.3g
carbs
15.3g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| shrimp | 1 lb | 97 | 23g | 0g | 1g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| chili powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| cumin | 1 tsp | 2 | 0g | 0g | 0g | |||
| garlic powder | 1 tsp | 3 | 0g | 1g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| corn tortillas | 8 pieces | 4 | 0g | 1g | 0g | |||
| ripe avocado | 1 whole | 81 | 1g | 4g | 7g | |||
| lime juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| fresh cilantro | 0.5 cup | 1 | 0g | 0g | 0g | |||
| red cabbage | 2 cups | 14 | 1g | 3g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| shrimp | 1 lb | 97 | 23g | 0g | 1g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| chili powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| cumin | 1 tsp | 2 | 0g | 0g | 0g | |||
| garlic powder | 1 tsp | 3 | 0g | 1g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| corn tortillas | 8 pieces | 4 | 0g | 1g | 0g | |||
| ripe avocado | 1 whole | 81 | 1g | 4g | 7g | |||
| lime juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| fresh cilantro | 0.5 cup | 1 | 0g | 0g | 0g | |||
| red cabbage | 2 cups | 14 | 1g | 3g | 0g |
Step 1
In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, and salt.
Step 2
In a blender, combine avocado, lime juice, and a bit of salt for the crema.
Step 3
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink.
Step 4
Warm the corn tortillas in a dry skillet for about 1 minute.
Step 5
Assemble tacos by placing shrimp, red cabbage, and drizzle with avocado crema.
Step 6
Garnish with fresh cilantro and serve immediately.
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