Shrimp Tacos
Servings: 4 people
Calories: 201kcal
Cost: $8
Equipment
- Chopping pad/board
- Knife
- Frying pan or grill to cook shrimp if not already done
- Whisk or spoon
Ingredients
- 1/2 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/4 teaspoon Tony Cachere's Cajun/Creole Seasoning To put a dash on each taco
- 4 large tiger shrimp or 8 medium sized shrimp
- 2 tbsp Rob's Lime-Jalapeno Tartar Sauce See recipe link up above on this page
- 4 soft flour tortilla shells (Small taco sized not large ones)
- 4 lime slices
Instructions
- Cook your shrimp as desired. You can fry, grill or pan fry the shrimp. I had leftover beer battered tiger shrimp so I used that on my tacos.
- Cut some green cabbage and purple cabbage into thin shreds
- Chop your shrimp into bite-sized pieces so they will fit into your soft flour tortilla shells easily
- Gently warm your tortilla shells on the stove. I just normally put mine over the burner for about 15 seconds on each side
- Place some green and purple cabbage on the bottom of the tortilla. Squeeze lime over the cabbage
- Lay your chopped shrimp on top of the bed of cabbage
- Sprinkle with Cajun/Creole seasoning
- Drizzle some Lime-Jalapeno Tartar Sauce over the shrimp
- Roll your tacos shut for easier consumption. You can also leave it open faced and just fold in the middle if that's easier for to too!
Nutrition
Serving: 1taco | Calories: 201kcal | Carbohydrates: 14.5g | Protein: 1.4g | Fat: 4.1g | Saturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 45mg | Fiber: 1.5g | Sugar: 0.7g | Calcium: 20mg | Iron: 0mg