Simple Shrimp Street Tacos
Shrimp is high in protein as well as Omega-3 fatty acids. It’s healthy and it cooks quickly, which is great when you’re in a pinch for a healthy but delicious weekday meal. This is one of my summer favorites, as I prefer to eat lighter meals in warmer weather.
Prep Time: 10 minutes
Cook Time: 5 minutes
Serving Size: 2 tacos
Servings: 6
Ingredients for shrimp street tacos:
- 12 oz pre-cooked and de-veined shrimp (you can buy and de-vein fresh shrimp easily, but this is a ‘simple’ recipe and I find that frozen precooked shrimp always cooks well and is much easier, so that’s generally what I use)
- 12 count Mission brand street taco (small sized) tortillas (corn or flour, I prefer flour for shrimp tacos)
- 1 ripe avocado, diced
- 1 tablespoon extra virgin olive oil (½ for shrimp, ½ for slaw)
- Juice from 1 large lime (½ for shrimp, ½ for slaw)
- ¼ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups pre-shredded (bagged) cabbage (I prefer red or purple cabbage for this recipe)
- ¼ cup chopped and packed cilantro (this is optional, people tend to either LOVE or HATE cilantro)
- 1 cup plain Greek yogurt
Nutrition facts
Per Serving
- calories: 427
- carbohydrates: 29.1g
- cholesterol: 172mg
- fat: 20.4g
- fiber: 6.4g
- potassium: 681mg
- protein: 43.6g
- saturated fat: 2g
- sodium: 148mg
- sugars: 2.6g
Disclaimer: We recognize that some ingredients listed in this recipe may not adhere to some diets or may include allergens for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

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