Dinner
Quick Shrimp Tacos
Seasoned shrimp, cabbage slaw and lime crema in warm tortillas.
10mPrep
10mCook
20mTotal
4Serves
Ingredients
Steps
- Toss the shrimp with the oil, chili powder, cumin and salt.
- Mix the cabbage with the juice of half the lime and a pinch of salt.
- Stir the remaining lime juice into the sour cream.
- Cook the shrimp in a hot skillet 2 minutes per side until pink.
- Warm the tortillas and fill with shrimp, slaw, crema and cilantro.
Keeping and reheating
Cool leftovers within 2 hours, then refrigerate in a shallow covered container for up to 3 days. Reheat until hot all the way through.
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