Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced radishes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a bowl, combine olive oil, chili powder, cumin, salt, and pepper. Toss in the shrimp to coat evenly.
- Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through.
- Warm the tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, radishes, and cilantro.
- Squeeze lime juice over the tacos before serving.
Notes
For extra flavor, add a dollop of sour cream or avocado slices. These tacos are best served immediately for crispy tortillas and fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg