Shrimp Tacos
These shrimp tacos are a perfect fusion of vibrant flavors and satisfying textures. Juicy, marinated shrimp bring a warm, smoky depth with cumin and coriander, balanced by the zesty brightness of lime. A fresh salsa made with tomatoes, cilantro, red onion, and jalapeño adds a refreshing crunch, while a drizzle of creamy tahini-lime dressing brings a subtle nuttiness and hint of sweetness from honey. Topped with thinly sliced radishes for a crisp bite and served in warm flour tortillas, these tac
Servings
4
Calories
398
per serving
GLP-1 Friendly
✓
Ingredients
- 2 cups diced tomatoes
- 1 teaspoon lime zest
- 5 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
- 2 tablespoons minced jalapeno pepper
- 2 tablespoons tahini
- 1/2 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 pound large raw shrimp, peeled and deveined
- 8 flour tortillas, warmed
- 1 cup thinly sliced radishes
Instructions
- 1
Pat the protein (shrimp or fish) dry and season with the spice blend in the ingredients list.
- 2
Heat olive oil in a large skillet over medium-high heat. Cook the protein in a single layer, about 2 to 3 minutes per side, until just opaque and cooked through.
- 3
Warm the tortillas in a dry skillet, in the oven, or over an open flame for 15 to 20 seconds per side.
- 4
Assemble tacos: layer slaw or greens, the cooked protein, any sauce or salsa, and finish with fresh garnishes (cilantro, lime, avocado).
- 5
Serve immediately with extra lime wedges on the side.
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