shrimp tacos

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cabbage
• 1/2 cup chopped red onion
• 1 cup corn tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa (your favorite)
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Warm the corn tortillas according to package directions.
4. To assemble the tacos, fill each tortilla with shrimp, shredded cabbage, chopped red onion, and salsa.
5. Top with shredded cheddar cheese.

Notes

• For extra flavor, add a pinch of garlic powder to the shrimp seasoning.
• If you don't have corn tortillas, flour tortillas work just as well.
• Serve immediately with lime wedges for squeezing.
• To store leftovers, keep the shrimp and toppings separate to prevent the tortillas from getting soggy.
• Baking Tip: Bake tortillas at 350F for 5-7 minutes for a crispy shell.