We have been in such a food rut for a while now, the same thing over and over again. Thanks to this Shrimp Taco Recipe we are finally getting out of the mundane and spicing things up. Upon mentioning the idea of adding this recipe to our weekday menu, my kids were (for lack of a better phrase) a little hesitant. Let’s face it, anything with veggies and my girls are instantly turned off.
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Why not, Let’s give it a shot
Fast Forward to the cooking process, everyone was walking into the kitchen wondering what smelled so good. Yup, I got them intrigued by the smell alone! Of course I loved it because not only was it something different, it’s easy, it is healthier than mac-n-cheese, and it’s such a pretty dish! Rather than bore you with all the details of how much we ate (a lot), I’m going to get to the point and tell you all the goods. Here it is: Shrimp Taco Recipe
Shrimp Taco Recipe
- 2 lb Raw Frozen Shrimp
- 1 tbsp Chili Powder
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 cup Olive Oil
- 1 Lime
- 1 Shredded Red Cabbage
- 1 pkg Corn Tortillas
- 1/2 cup Cilantro Leaves
- 1-2 sliced Avocado
Prepare Shrimp by running under cold water until thawed
Mix together chili powder, paprika, salt, onion powder, and garlic powder with the olive oil and lime juice in small bowl.
(Pour over thawed Shrimp) Refrigerate 10 min
Shread Cabbage, cut cilantro, and slice avocado for garnish.
Add shrimp to large skillet on medium heat. Cooking 3-5 minutes, flipping throughout.
Plate Corn Tortillas, shredded cabbage, shrimp, and garnishes to your liking. You can also add our favorite *Spicy Chipotle Ranch dressing.
Enjoy-
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