Succulent Shrimp Tacos with Fresh Salsa
Succulent Shrimp Tacos with Fresh Salsa bring a flavorful combination of smoky grilled shrimp, creamy avocado, and crisp cabbage, all wrapped in warm corn tortillas. A touch of lime and jalapeños adds a refreshing kick, making this a light yet satisfying dish.
Equipment
- Mixing Bowl
- Grill pan
- Cutting board
- Knife
- Serving platter
Ingredients
- 200 g of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 4 small corn tortillas
- 1 avocado, sliced
- 1 cup of shredded cabbage
- 1 lime, cut into wedges
- 2 tablespoons of fresh cilantro, chopped
- 50 g of jalapeños, sliced for topping
Instructions
- In a mixing bowl, combine the shrimp with olive oil, cumin, paprika, salt, and pepper. Allow it to marinate for at least 15 minutes.
- Heat a grill pan over medium-high heat and cook the marinated shrimp for about 2-3 minutes on each side until they are pink and fully cooked.
- While the shrimp cook, prepare the fresh salsa by combining chopped cilantro, lime juice, and jalapeños in a small bowl. Mix well and set aside.
- Warm the corn tortillas in the grill pan for 1-2 minutes until soft and pliable.
- Assemble the tacos by placing the grilled shrimp onto each tortilla, adding sliced avocado, shredded cabbage, and a spoonful of the fresh salsa on top.
Notes
Macros:
- Total Calories: 500kcal
- Carbs: 40g
- Proteins: 50g
- Fats: 30g