Description

Have you ever wondered if it is truly possible to serve a restaurant-quality meal that takes less time than ordering a pizza? This 15-minute recipe proves that you do not need much time to create a meal that is full of flavor and fresh ingredients. These tacos balance heat, acidity, and crunch in every bite, making them a perfect solution for busy weeknights.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil or avocado oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust for heat)
Salt and black pepper to taste
8 small corn or flour tortillas
Toppings: Shredded lettuce or cabbage, diced tomatoes, cotija cheese, fresh cilantro, and lime wedges

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Instructions

Prepare and Season: Thaw shrimp if frozen and pat very dry with paper towels to ensure a good sear. In a large bowl, toss the shrimp with oil and the spice blend until evenly coated.
Heat the Grill: Set a grill or heavy skillet to medium-high heat until it sizzles.
Quick Cook: Place shrimp on the grill in a single layer. Cook for 2 minutes on the first side until the edges turn pink and opaque.
Flip and Finish: Turn the shrimp over and cook for another 1-2 minutes until they form a ‘C’ shape. Remove from heat immediately and squeeze fresh lime juice over them.
Assemble: Warm tortillas over a low flame or dry pan. Layer shredded lettuce, 3-4 grilled shrimp, tomatoes, and cheese. Finish with cilantro and an extra lime squeeze.

Notes

Patting the shrimp dry is essential; if they are wet, they will steam instead of charring. Avoid overcooking—if the shrimp curl into a tight ‘O’ shape, they may become rubbery. For a tropical twist, try adding a mango or pineapple salsa.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Grilling
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 290
Sugar: 2g
Sodium: 480mg
Fat: 9g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 4g
Protein: 24g
Cholesterol: 145mg