Mexican Shrimp Tacos
Quick paprika shrimp with crunchy cabbage, avocado and a cool lime-yogurt sauce.
Ingredients
- 250 g peeled and deveined shrimp
- 4 small corn tortillas
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 cup shredded cabbage
- ¼ avocado, sliced
- 2 tbsp plain Greek yogurt
- 1 tbsp lime juice
- Salt and pepper to taste
Method
- Pat the shrimp dry and season with paprika, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet.
- Cook the shrimp for 1–2 minutes per side, until opaque and cooked through.
- Mix the Greek yogurt with lime juice to create a simple sauce.
- Warm the tortillas.
- Fill each tortilla with cabbage, shrimp, avocado, and yogurt sauce.
- Serve with extra lime wedges.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 365 kcal |
| Protein | 31 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
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