Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: sour cream or lime wedges for serving
Instructions
- In a bowl, toss shrimp with chili powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and cooked through.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing cooked shrimp on tortillas, then topping with lettuce, diced tomatoes, avocado slices, and cilantro.
- Serve with sour cream and lime wedges if desired.
Notes
- You can substitute shrimp with grilled fish or tofu for a different protein option.
- For extra flavor, add a splash of lime juice or hot sauce to the toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco (with toppings)
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 165mg