These shrimp tacos are fast, flavorful, and packed with zesty summer vibes. Tossed in lime and spices, then topped with crisp cabbage and salsa verde, they’re fresh, bright, and begging to be paired with a glass of Sauvignon Blanc. A quick and easy crowd-pleaser for your next Taco Tuesday.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- Sale and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage or lettuce
- 1/2 cup crumbled queso fresco or cotija (optional)
- 1/2 cup fresh salsa verde (store-bought or homemade)
- Fresh cilantro and lime wedges for garnish
Directions
- In a bowl, toss shrimp with olive oil, garlic, cumin, chili powder, lime juice, salt, and pepper.
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until opaque and lightly charred.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with shrimp, cabbage, salsa verde, and cheese if using.
- Garnish with cilantro and extra lime wedges. Serve immediately.