Ingredients
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1 ripe avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, or until pink and cooked through.
- Warm the tortillas in a dry skillet or directly over a low flame until slightly charred and pliable.
- Assemble the tacos by placing shrimp on each tortilla, followed by shredded cabbage, avocado slices, and a sprinkle of cilantro. Serve with lime wedges on the side.