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These shrimp tacos are an easy weeknight dinner the whole family will love! A healthier take on tacos, the shrimp are seasoned and topped with cabbage, thinly sliced onion, and salty cotija cheese.
Servings: 8 tacos
- 1 tbsp olive oil
- 1 tbsp lime juice 1 lime
- 2 tbsp taco seasoning
- 1 lb medium-sized shrimp peeled and deveined
- 3 cups cabbage sliced thin
- ½ medium onion sliced thin
- ⅓ cup cilantro diced
- 8 6-in corn tortillas
- hot sauce
- lime wedges
- cotija cheese grated
In a large mixing bowl, add the olive oil, lime juice, and taco seasoning and whisk to combine. Add the shrimp and toss to coat. Set aside.
Combine the cabbage, onion, and cilantro and toss to combine. Set aside.
In a large sauté pan over high heat, heat 1 tbsp of olive oil. When hot, add the shrimp and cook until pink and fully cooked, about 2 minutes per side. Remove from the heat and set aside.
In a medium pan over high heat, add the tortillas, one at a time, to warm, about 1 minute per side. Place the warm tortillas on a plate covered with a towel to stay warm.
Place 3-4 shrimp on each tortilla and top with the cabbage mix, hot sauce, and a sprinkle of cheese. Serve with a lime wedge.
Calories: 131kcal | Carbohydrates: 14g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 135mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 1mg