Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 12 small corn or flour tortillas
- Toppings: shredded cabbage, sliced avocado, cilantro, lime wedges, sour cream or Greek yogurt
Instructions
- In a mixing bowl, combine lime juice, olive oil, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper. Add shrimp and toss to coat. Marinate for 15-20 minutes or up to 1 hour.
- Preheat grill to medium-high. If using wooden skewers, soak them for 30 minutes. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque.
- Warm the tortillas on the grill or in a dry skillet.
- Remove shrimp from skewers, place in warmed tortillas, and top with cabbage, avocado, cilantro, lime, and sour cream. Serve immediately.
Notes
- Don’t overcook the shrimp to prevent toughness.
- Use fresh ingredients for the best flavor.
- Adjust spice levels to your preference.
- Warm tortillas for better texture.
- Get creative with toppings like mango salsa or grilled pineapple.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 3 tacos
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg