Ingredients
Scale
- 2 lb shrimp (peeled and deveined)
- 12–16 corn tortillas
- 3 cups cabbage (shredded)
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 full lime (juiced)
- 3 tbsp vegetable oil
- 1.25 oz taco seasoning
- 1/2 tsp smoked paprika
- 1 tsp honey
- 1/2 bunch fresh cilantro (chopped)
- 2 jalapenos (thinly sliced)
- 2 ripe avocados (sliced into 1/2-inch wedges)
- 3–4 lime wedges
Instructions
- In a mixing bowl, whisk together sour cream, mayonnaise, sriracha, lime juice, and salt for the sauce. Set aside.
- Combine vegetable oil, taco seasoning, smoked paprika, and honey in another bowl. Add shrimp and toss until coated. Let marinate for 10 minutes.
- Preheat grill or grill pan over medium-high heat. Grill shrimp for about 2-3 minutes per side until pink and opaque.
- Warm corn tortillas on the grill or in a skillet for about 30 seconds on each side.
- Assemble tacos by filling tortillas with grilled shrimp and topping with cabbage, cilantro, jalapeños, avocado wedges, and drizzle with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 160mg