Ingredients
Scale
- 1 pound shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoon cumin
- 1 tablespoon olive oil
- 8 street taco style tortillas flour or corn
- 2 cups red cabbage roughly shredded
- ½ cup corn drained and rinsed
- ½ cup queso fresco
- 2 tablespoons cilantro chopped
- cilantro lime crema
- 1 cup sour cream
- 3 tablespoons mayo
- juice from 1 fresh lime
- ½ cup cilantro chopped
- 1 teaspoon garlic minced
- ½ teaspoon salt
Instructions
- In a bowl, mix sour cream, mayonnaise, lime juice, cilantro, minced garlic, and salt until smooth to create the crema. Set it aside.
- In another bowl, combine shrimp with olive oil, paprika, salt, pepper, onion powder, garlic powder, and cumin.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook without overcrowding for 2 to 3 minutes on each side until fully cooked.
- Warm the tortillas in a pan if desired.
- Layer shredded cabbage on each tortilla, add corn, place the cooked shrimp on top, and drizzle with cilantro lime crema. Garnish with queso fresco and additional chopped cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the spice level by adding more paprika or spices to the shrimp mixture.
For a lower-calorie option, use Greek yogurt instead of sour cream.
Feel free to add other toppings such as avocado, lime wedges, or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg