Shrimp tacos with cabbage salad

Shrimp tacos with cabbage salad

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5 servings
  • 800 gr of peeled and deveined medium shrimp
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • ½ teaspoon powdered cumin
  • 200 gr finely chopped cabbage
  • 200 gr fried and chopped bacon
  • 2 tablespoon olive oil
  • ½ cup chopped cilantro
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ cup low-fat cream
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Corn tortillas to serve
  • Avocado slices to serve
  • Lemon to serve


    In a bowl mix 3 tablespoons of olive oil, paprika, cumin, salt and pepper to taste
    Add the shrimp and mix until covered, refrigerate until we have everything ready to serve
    In another bowl combine bacon, cabbage, garlic powder, lemon, coriander, 2 tablespoons of olive oil and salt and pepper to taste
    Mix the cream with lemon zest, lemon juice and a little garlic powder, salt, and pepper to taste
    Heat a pan and when it is hot cook the shrimp until they change color. As soon as they change color remove from the heat and settle on a plate
    Serve the tacos by putting avocado slices on the hot tortillas, shrimp, coleslaw, lemon cream


Log in or Register to write a comment.