High-Protein Shrimp Tacos for Longevity
These High-Protein Shrimp Tacos deliver 28g of lean protein to support muscle health and healthy aging. Ready in just 20 minutes, these vibrant tacos combine perfectly seasoned shrimp with fresh slaw, creamy avocado, and zesty lime crema. Perfect for quick weeknight dinners and Taco Tuesday celebrations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings (6 tacos total)
- Category: Dinner, Main Course, Tacos
- Method: Pan-Searing
- Cuisine: Mexican, Tex-Mex
- Diet: Dairy-Free Option (skip crema), Gluten-Free Option (corn tortillas), High-Protein
Ingredients
For the Shrimp:
- 12 oz (340g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Slaw:
- 2 cups red cabbage, shredded
- ½ cup shredded carrots
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Pinch of salt
For Assembly:
- 6 small corn or whole-wheat tortillas (6-inch)
- 1 avocado, sliced
- ¼ cup Greek yogurt (0% fat)
- 1 tbsp lime juice
- Hot sauce (optional)
- Lime wedges for serving
- Extra cilantro for garnish
Instructions
- Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice until evenly coated.
- In a separate bowl, combine shredded cabbage, carrots, cilantro, lime juice, and salt. Toss well and set aside.
- In a small bowl, whisk together Greek yogurt and lime juice until smooth. Add a pinch of salt if desired.
- Heat a large skillet over medium-high heat. Add seasoned shrimp in a single layer. Cook for 2-3 minutes per side until pink, opaque, and slightly charred.
- Warm tortillas in a dry skillet for 15-20 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
- Place 2 shrimp on each tortilla. Top with slaw, avocado slices, and lime crema. Add hot sauce if desired. Garnish with cilantro and serve with lime wedges.
Notes
- Use frozen shrimp: thaw overnight or under cold water; pat very dry.
- Large (21-25 count) or jumbo (16-20 count) shrimp work best.
- Prep slaw and crema up to 2 days ahead for quick assembly.
- Grill shrimp on skewers for smoky flavor variation.
- Always warm tortillas to prevent breaking.
- For more protein: add 4-5 shrimp per taco or include black beans.
- Customize with mango salsa, pico de gallo, or pickled jalapeños.