Shrimp Tacos

Shrimp Tacos

Prep Time

10 Minutes

Cook Time

5 Minutes


  • 1 Pound Peeled And Deveined Large Shrimp (31/40) Tails Removed, Thawed If Frozen (Or Substitute With A Mild White Fish, Such As Tilapia)
  • 1/8 Tsp. Kosher Salt, Plus More To Taste
  • 1/2 Tsp. Chili Powder
  • 1 Tbsp. Canola Oil
  • ½ Cup Shredded Red Cabbage
  • ½ Cup Corn, Cooked And Cooled
  • ¼ Cup Sliced Red Onion
  • 8 Corn Tortillas, Warmed
  • ½ Cup Jarred Salsa, Or The Salsa From Page (#)
  • Lime Wedges, For Serving

Serving size:

2 tacos

Per serving:

Calories 300; Total Fat 4.5 g; (Sat Fat 0 g); Protein 27 g; Carb 35 g; Fiber 2 g; Cholesterol 185 mg; Sodium 480 mg; Total Sugar 2 g (includes 0 g Added Sugars)

Tip from Ellie:

Sliced avocado, drizzled with lime juice and sprinkled with salt, is a simple, delicious and healthy accompaniment for these tacos.

Preparation Steps:

1. In a large bowl, toss shrimp (or fish) with salt and chili powder. Set aside.
2. Heat a large skillet over medium heat and add oil. When oil is hot, add shrimp
and cook until pink and curled, about 3-4 minutes. Add additional salt to taste.
3. To assemble tacos, place red cabbage on warmed corn tortillas. Divide shrimp
between tortillas and sprinkle with corn and red onions. Top with salsa and serve with lime wedges. Enjoy!

© Tomato Wellness