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Try a lighter take on shrimp tacos—they're ultra flavorful with just the right amount of crunch to keep you satisfied.
1/4 Cup Olive oil
1/4 Cup water
1/4 Cup fresh oregano, chopped
1/2 Cup cilantro leaves
3 Clove garlic clove
1/2 Teaspoon fine sea salt
2 lime, juiced
1/2 Cup Greek yogurt
3 Cup shredded green cabbage
1 Pound shrimp
1 Teaspoon chili powder
1 Teaspoon cumin
1 Teaspoon fine sea salt
1/4 Teaspoon cayenne pepper
8 Small corn tortillas, 6"
2 avocado, sliced
cilantro leaves
lime wedges, for serving
1/4 Cup Olive oil
1/4 Cup water
1/4 Cup fresh oregano, chopped
1/2 Cup cilantro leaves
3 Clove garlic clove
1/2 Teaspoon fine sea salt
2 lime, juiced
1/2 Cup Greek yogurt
3 Cup shredded green cabbage
: 450 ˚F
1 Pound shrimp
1 Teaspoon chili powder
1 Teaspoon cumin
1 Teaspoon fine sea salt
1/4 Teaspoon cayenne pepper
: 450 ˚F
8 Small corn tortillas, 6"
2 avocado, sliced
As Needed cilantro leaves
lime wedges, for serving