Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a bowl, combine lime juice, chili powder, cumin, salt, and pepper. Toss shrimp in the mixture and sauté over medium heat for 3-4 minutes until cooked through.
- In a small bowl, mix mayonnaise with a squeeze of lime until smooth.
- Warm tortillas in a dry skillet or microwave briefly.
- Assemble tacos by placing shrimp onto each tortilla, topping with diced tomatoes, cilantro, and a drizzle of lime mayo.
- Serve immediately with extra lime wedges.
Notes
- Best enjoyed fresh, but leftovers can be stored in the fridge for a day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 165mg
