Healthy Shrimp Tacos

Enjoy vibrant shrimp tacos with succulent shrimp, zesty slaw, and creamy avocado in warm corn tortillas, perfect for busy weeknights or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

For the Tacos

1 pound shrimp (peeled and deveined) Fresh or frozen shrimp available at most grocery stores.
pieces corn tortillas Use gluten-free tortillas for a gluten-free option.
2 cups shredded cabbage Pre-shredded cabbage can save time.
2 limes Juice of Fresh lime juice is recommended for brighter flavor.
1/2 cup chopped fresh cilantro For garnish and added flavor.
1 ripe avocado, sliced Choose a ripe avocado that yields slightly when pressed.

For the Shrimp Taco Sauce

1/2 cup mayonnaise Use low-fat mayo if desired.
1 lime Juice of Adds a zesty kick to the sauce.
to taste hot sauce Add according to your spice preference.

Seasoning

to taste salt Adjust to your taste.
to taste pepper Adjust to your taste.

Method

Preparation

Season the shrimp with salt and pepper to taste.

Cooking Shrimp

Heat a splash of olive oil in a skillet over medium heat.
Add the shrimp in a single layer and cook for 5-7 minutes, turning occasionally until pink and opaque.

Making the Slaw

In a bowl, combine shredded cabbage with lime juice and chopped cilantro. Toss until coated.

Warming Tortillas

Warm corn tortillas in a dry skillet over medium-low heat or microwave for 15-20 seconds until pliable.

Assembling Tacos

On each warmed tortilla, place a portion of shrimp, top with slaw, and drizzle with shrimp taco sauce.
Finish with sliced avocado and serve with lime wedges.

Notes

These tacos are best served warm. Store leftovers in airtight containers in the refrigerator for up to 2 days. Freeze cooked shrimp in airtight freezer bags for up to 2 months.