Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: sour cream or lime crema for topping
Instructions
- Preheat a skillet over medium heat. Toss shrimp with chili powder, cumin, salt, pepper, and olive oil.
- Cook shrimp for 2-3 minutes on each side until opaque and cooked through.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, cilantro, and a squeeze of lime.
- Serve immediately with optional sour cream or lime crema.
Notes
You can customize toppings with sliced avocados, shredded cheese, or hot sauce for extra flavor. For a gluten-free version, use corn tortillas entirely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 2 tacos
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 165mg