Quick Shrimp Tacos with Cabbage Slaw

Name: Quick Shrimp Tacos with Cabbage Slaw
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb Large shrimp, peeled and deveined; 8 Corn tortillas; 3 cups Green cabbage, thinly sliced; 2 cups Red cabbage, thinly sliced; 3 tbsp Lime juice; 3 tbsp Olive oil; ½ cup Sour cream; 2 cloves Garlic, minced; 1 tsp Cumin; 1 tsp Chili powder; to taste Salt and pepper; ¼ cup Cilantro, chopped; 1 Jalapeño, sliced

Crispy pan-seared shrimp tucked into warm tortillas with crunchy cabbage slaw and zesty lime crema.

Time: 20 min
Per serving: 16g protein

Generated food photo of Quick Shrimp Tacos with Cabbage Slaw

Ingredients

Large shrimp, peeled and deveined
1 lb
Corn tortillas
8
Green cabbage, thinly sliced
3 cups
Red cabbage, thinly sliced
2 cups
Lime juice
3 tbsp
Olive oil
3 tbsp
Sour cream
½ cup
Garlic, minced
2 cloves
Cumin
1 tsp
Chili powder
1 tsp
Salt and pepper
to taste
Cilantro, chopped
¼ cup
Jalapeño, sliced
1

Equipment

·Large skillet
·Cutting board
·Knife
·Small bowl
·Tongs

Steps

Toss cabbage with 2 tbsp lime juice and a pinch of salt; set slaw aside.

Mix sour cream with 1 tbsp lime juice, minced garlic, and a pinch of salt to make lime crema.

Pat shrimp dry and toss with cumin, chili powder, salt, and pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Cook shrimp 2-3 minutes per side until pink and cooked through; transfer to a plate.

Warm tortillas in the same skillet for 30 seconds per side, or over a flame.

Assemble tacos: spread lime crema on each tortilla, add slaw, top with shrimp, cilantro, and jalapeño.

Serve immediately with extra lime wedges.

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