Shrimp Tacos

Total Time: 20 minutes
Serving Size: 2–3 tacos
Calories & Macros per Serving (approx., without toppings):
Calories: 350 Fat: 18g Carbs: 25g Protein: 25g

Ingredients:

• 1 lb shrimp, peeled and deveined

• 2 tablespoons olive oil

• Juice of 2 limes (about 4 tablespoons)

• 1 teaspoon chili powder or taco seasoning

• Salt and pepper, to taste

• Corn or flour tortillas (3–4 small)

• Topping Ideas:

  • Sliced avocado or guacamole

  • Mango salsa or pico de gallo

  • Shredded cabbage or lettuce

  • Chopped cilantro and extra lime juice

  • Crumbled feta or cotija cheese

  • Drizzle of chipotle mayo or Greek yogurt

Instructions:

1. Add shrimp to a bowl with olive oil, lime juice, chili powder (or taco seasoning), salt, and pepper.

2. Toss well to coat and let marinate for 5–10 minutes.

3. Heat a large skillet over medium-high heat.

4. Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink, opaque, and slightly browned. Remove from heat.

5. While the shrimp cooks, warm tortillas in a dry skillet for 30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes.

6. Fill each warm tortilla with cooked shrimp.

7. Add your favorite toppings and serve immediately.

Tips:

• Use precooked shrimp to save time—just warm quickly in a skillet with seasoning.

• Make it a bowl: Skip the tortillas and serve over rice, quinoa, or greens.

• Store leftovers in the fridge for up to 2 days. Reheat gently in a skillet for 1–2 minutes.