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Oh, if I could pass one of these delightful tacos through the screen, right into your hand…I would do it. They are so simple to put together, yet pack layers of bright flavor, creamy and crunchy textures and promise an all around fabulous eating experience.
Shrimp are cooked in a skillet with garlic, onion…
…and some simple seasonings and then tossed with cilantro and lime.
Then the saucy shrimp are tucked into a flour tortilla with avocado and shredded purple cabbage.
Sprinkle a bit of queso fresca on top and you have a tasty treasure on your hands, my friends.
Make them for dinner, or lunch or even as a quick snack.
Hope you get a chance to try them!
Ingredients
- 1 Tb olive oil
- 1/2 C onion, diced
- 1 tsp garlic, minced
- 2 pounds shrimp, raw and with the tails off
- 1/2 tsp tajin seasoning (found on the Mexican food aisle, or in the produce section)
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 lime
- 1/4 C cilantro, chopped
- salt and pepper to taste
- 2-3 C purple cabbage, finely chopped
- 2 avocados, cut into slices
- queso fresca cheese, crumbled
- small tortillas
Instructions
- Heat a large deep skillet up over medium and add the oil.
- Add the onion and garlic and cook until the onions are wilted. Should only take a few minutes.
- Add the shrimp and cook until they begin to turn from gray to pink.
- Add the tajin, chili powder, cumin, lime juice, and salt and pepper. Stir to combine and continue to cook until this shrimp have turned completely pink. Be sure not to over cook. Once they are pink. they are done.
- Remove from the heat and toss with the fresh cilantro.
- Serve in tortillas with the purple cabbage, avocado and queso fresca cheese
Enjoy!
