Shrimp Tacos

Shrimp Tacos
Cassie Johnston
  • Yield: 4 servings
  • Cook: 20 minutes


1tablespoon olive oil
1teaspoon garlic powder
1teaspoon ground cumin
1teaspoon chili powder
1/2teaspoon salt
1pound raw shrimp
1 small head read cabbage, shredded
1/2cup fresh cilantro, minced
2 green onions, sliced
1/2 teaspoon ground cumin
Zest and juice of 2 limes
1/2teaspoon garlic powder
2tablespoons cider vinegar
2tablespoons honey
12 small corn tortillas
1/2 cup crumbled Cotija cheese
Lime wedges


  1. To prepare the shrimp, combine all the shrimp ingredients in a resealable plastic bag, toss to coat the shrimp, and then let marinate for 30 minutes.
  2. Meanwhile, prepare the slaw by combining 
all slaw ingredients in a bowl, tossing to coat.
  3. To prepare the tacos, heat a skillet over medium-high heat, add the shrimp, and cook until pink and opaque, about 5 minutes.
  4. Assemble the tacos by placing a spoonful of 
the slaw on each tortilla, topping with a few shrimp and a sprinkle of Cotija cheese, and serving with lime wedges.

Recipe from Chia, Quinoa, Kale, Oh My! by Cassie Johnston (Countryman Press, 2015)

Nutritional Info *per serving

  • Calories 492
  • Fat 15.1
  • Carbohydrate 55.0
  • Protein 38.9