Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup red cabbage, shredded
- 1/4 cup carrots, shredded
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup avocado, diced
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Step by Step Process
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until fully cooked.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by layering the shrimp, red cabbage, carrots, bell peppers, avocado, and cilantro in the tortillas.
- Serve with lime wedges on the side.
Total Time
- 15 minutes
- Servings: 4
Nutrition
Vitamins
- Vitamin A (from carrots and peppers): ~800 IU
- Vitamin C (from peppers and cabbage): ~70 mg
Minerals
- Calcium (from shrimp): ~100 mg
- Iron (from shrimp): ~2 mg
- Potassium (from avocado and shrimp): ~400 mg
- Calories: 320 kcal
- Protein: 24 g
- Fat: 12 g
- Carbohydrates: 28 g
- Sodium: 500 mg