Shrimp tacos
Chili-spiced shrimp in warm corn tortillas with a lime cabbage slaw and yogurt sauce.
- Hands-on
- 22 min
- Total time
28 min, show breakdown
- Prep 15 min
- Cook 8 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 10
- Cost/serving
- $5.20
Per serving
- Calories
- 477
- Protein
- 44 g
- Fiber
- 9.6 g
- Net carbs
- 35 g
- Fat
- 16 g
High in (% Daily Value per serving): Selenium 135%, Vitamin B12 88%, Vitamin K 61%, Niacin (B3) 42%, Vitamin B6 41%, Vitamin C 38%, Zinc 36%, Vitamin E 33%, Magnesium 29%, Folate 25%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
350 g raw shrimp, peeled and deveined
Same amount as: 12¼ oz.
- 6 small corn tortillas (156 g)
2 cups green cabbage (140 g)
Same amount as: 480 mL, about ¼ head.
¼ cup fresh cilantro (4 g)
Same amount as: 60 mL.
2 tbsp lime juice (30 g)
Same amount as: 30 mL, 1 lime squeezed from fresh limes.
3 tbsp plain Greek yogurt, 2% (45 g)
Same amount as: 45 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tsp chili powder (2.7 g)
Same amount as: 5 mL.
½ tsp ground cumin (1.1 g)
Same amount as: 2 mL.
- ½ medium avocado (68 g)
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (406 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 477 | ||
| Total fat | 16 g | 20% | |
| Saturated fat | 2.5 g | 12% | |
| Cholesterol | 284 mg | 95% | |
| Sodium | 462 mg | 20% | |
| Total carbohydrate | 45 g | 16% | |
| Dietary fiber | 9.6 g | 34% | |
| Total sugars | 4.4 g | ||
| Net carbs† | 35 g | ||
| Protein | 44 g | 88% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 722 mg | 15% | |
| Vitamin A | 36 mcg | 4% | |
| Vitamin C | 34 mg | 38% | |
| Vitamin E | 4.9 mg | 33% | |
| Vitamin K | 73 mcg | 61% | |
| Thiamin (B1) | 0.19 mg | 16% | |
| Riboflavin (B2) | 0.23 mg | 18% | |
| Niacin (B3) | 6.7 mg | 42% | |
| Vitamin B6 | 0.7 mg | 41% | |
| Folate | 100 mcg | 25% | |
| Vitamin B12 | 2.1 mcg | 88% | |
| Magnesium | 121 mg | 29% | |
| Zinc | 3.9 mg | 36% | |
| Selenium | 74 mcg | 135% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Thaw the shrimp if frozen and pat them dry. Toss with the chili powder, cumin, a pinch of salt and ½ tbsp oil.
Shred the cabbage thinly. Chop the cilantro. Mix the cabbage, cilantro, 1 tbsp lime juice and a pinch of salt in a bowl.
Stir the yogurt with the rest of the lime juice in a cup. Slice the avocado.
Warm the tortillas in the dry pan on medium-high, 30 seconds a side. Wrap them in a clean towel.
Done looks like: Soft and bendy, with a few brown spots. Add the rest of the oil to the pan. Cook the shrimp in one layer 1–2 minutes per side.
Done looks like: Pink and opaque, curled into a loose C, 63 °C / 145 °F. Fill the tortillas with slaw, shrimp and avocado. Spoon over the lime yogurt.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Tortillas crack when folded | Cold or dried out. | Warm each one until soft and keep them wrapped in a towel until you fill them. |
| Watery, limp slaw | Salted too long before eating. | Mix the slaw no more than 20 minutes ahead. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 22 min, total 28 min. | 477 kcal 44 g protein 9.6 g fiber 35 g net carbs 16 g fat |
| Dairy-free | No yogurt. Hands-on 22 min, total 28 min. | 460 kcal 42 g protein 9.6 g fiber 34 g net carbs 15 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all through.