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Ingredients
- 12 corn tortillas, warmed
- 2 cups shrimp, cooked
- 1 tsp cumin
- 1 tsp chili powder
- 1 lime, cut into wedges
- 1 cup tomatillo salsa
- 2 cups shredded cabbage (optional)
- 1/4 cup crema or dairy-free yogurt (optional)
Instructions
Warm tortillas in a dry skillet or wrapped in foil in a warm oven.
3 minSeason and heat the filling with cumin and chili powder until hot.
16 minAssemble tacos with filling, salsa, cabbage, and crema if using.
Finish with a squeeze of lime. Serve right away.
Nutrition per serving
315
Calories
18g
Protein
42g
Carbs
8g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
