Shrimp Tacos
Servings
2Serving size
3 tacosThis recipe can easily be multiplied and makes great leftovers. Store the filling separately from the taco shells or tortillas and then make tacos to order.
Ingredients
| 8 Ounces Shrimp, raw (peeled, deveined and sliced in half lengthwise) |
| 1/2 tsp.. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Chili powder |
| 1 tsp. Paprika (smoked paprika is better) |
| 1/4 tsp. Salt |
| 1 tsp. Olive oil |
| 1 large White onions (thinly sliced) |
| 4 ounces Cabbage, raw |
| 6 medium (approx 5 inch dia) Taco shells |
| 1/2 fruit without skin and seeds Avocados, raw (thinly sliced) |
Instructions
Toss until well coated and refrigerate for at least an hour.
When ready to serve place the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 7 minutes. Stir frequently.
Reduce the heat to medium and the cabbage and cook for about 5 minutes. Stir frequently.
Add the shrimp and cook for about 5 to minutes. Stir frequently to coat the mix the onions, cabbage and shrimp together.
Serve in taco shells topped with avocado.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Easy, easy, easy! When I was working on this recipe I wanted to make it as simple as possible. All you have to do is toss the shrimp together with the spices, cook the onions and cabbage, and add the shrimp. Super simple.