Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 2 limes, cut into wedges
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium-high heat. Season shrimp with chili powder, cumin, salt, and pepper. Cook shrimp until pink and cooked through, about 3-4 minutes per side.
- In a small bowl, mix sour cream and mayonnaise to make the creamy sauce.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp on tortillas, topping with lettuce, diced tomatoes, cilantro, and drizzling with the creamy sauce. Serve with lime wedges.
Notes
- You can substitute cod or firm fish for shrimp.
- For extra flavor, add sliced jalapeños or pickled onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg