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Ingredients
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- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 16 oz. large shrimp (21/30 count), peeled, deveined, and thawed
- 1 pkg. (6.7 oz.) flour tortilla taco boats
- 2 cups finely shredded red cabbage (or lettuce)
- 1 cup mango avocado salsa (homemade or store-bought)
Instructions
- Combine olive oil, chili powder, ground cumin, kosher salt, and garlic powder in a bowl.
- Add shrimp to the marinade, coat well, cover, and refrigerate for at least 20 minutes.
- Heat a skillet over medium-high heat, cook the shrimp for 4-5 minutes until pink.
- Assemble the tacos with shredded cabbage, cooked shrimp, and mango avocado salsa.
Notes
Ensure shrimp are well-thawed and dry before marinating for better flavor.
Use fresh herbs in salsa for a bright taste.
Consider adding jalapeños for extra spice.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 150