Summer Shrimp Tacos

These Summer Shrimp Tacos are the perfect light meal on a hot day. Warm corn tortillas are filled with shredded cabbage, chipotle shrimp, avocado and a fresh peach salsa.

Serves 4 or about 2 tacos per person.

Course Mains & Entrees, Quick & Easy

Cuisine American, Mexican, Tex Mex

Keyword healthy dinner idea, shrimp, shrimp tacos, tacos

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 405

Author Laurie McNamara

Ingredients

1 tablespoon avocado oil or oil with a high smoke point
1 pound shrimp peeled, deveined with tails off. Thawed if frozen and chopped
1 teaspoon chipotle powder
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
8 soft corn shells
2 cups finely shredded cabbage
1 small avocado sliced
peach salsa for serving
lime wedges for serving
hot sauce for serving

US Customary - Metric

Instructions

In a 10-inch or larger sauté pan, add avocado oil and preheat on medium-high.
Add chopped shrimp to a bowl and season with chipotle powder, garlic powder, onion power and smoked paprika. Toss well to coat.
When the oil is hot and shimmering, carefully add in the seasoned shrimp.
Stir and cook 4 to 6 minutes or until the shrimp is cooked through and opaque.
Reduce heat and warm shells in skillet the same skillet. Draining any excess liquid out of the pan first.
Fill shells with some shredded cabbage and cooked shrimp, top with sliced avocado and peach salsa.
Serve with lime wedges and hot sauce or any other desired toppings.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition