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Shrimp tacos in corn tortillas

Shrimp Tacos with Coleslaw and Salsa

  • Author: Carole Jones
  • Yield: 8 tacos 1x


Healthy shrimp tacos with a pineapple jicama salsa




  • 2530 peeled and deveined raw shrimp
  • 1 1/2 Tb olive oil
  • juice of 1 lime
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper



  1. In a large bowl, mix together all the ingredients for the shrimp and let it marinade in the fridge for at least 30 minutes or up to a few hours. You can either grill this shrimp on high heat for a couple minutes on each side or on the stove top in a heavy skillet over high heat with a bit of oil.
  2. To serve your tacos, layer the corn tortillas with a bit of slaw, salsa, cheese, 5 shrimp and a good squeeze of lime juice over the top.


  • Serving Size: 1 taco
  • Calories: 205
  • Sugar: 13g
  • Sodium: 774mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 57mg

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