Shrimp Tacos

• servings: 4 servings
• total time: 35 minutes

Ingredients

1 pound peeled and deveined shrimp, tails removed

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powderÂ

1/4 teaspoon black pepper

3 tablespoons neutral oil, such as grapeseed or canola

Kosher salt (such as Diamond Crystal)

1 1/2 cups thinly sliced red cabbage (1/4 small cabbage)

2 limes

12 corn tortillas

Guacamole

Sour cream or crema

Pico de gallo

Cilantro leaves

Directions

In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.Â

Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.Â

Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.Â

Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.Â

To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.Â

Nutrition

• Calories: 371
• Total Fat: 13 g
• Saturated Fat: 1 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Sodium: 614 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 28 g