Lime and chili shrimp tacos
These skinny lime and chili shrimp tacos are rich in protein, absolutely delicious and really easy to make.
Servings: 4 tacos
Lime and chili shrimp
- 1 red chili
- 200 g raw shrimp
- 1 lime (juice only)
- 1 teaspoon olive oil
- 1 garlic clove
- 4 tortilla wraps (corn or wheat)
- 4 tablespoon guacamole
- handful lettuce
Add raw shrimp to a bowl, and add finely diced chili and garlic plus the juice of one lime. Mix to combine, and leave the shrimp to marinate at least 30 minutes, or up to 4 hours.
Heat some oil in a frying pan, and add the shrimp. Cook until they have turned red and white all over, and their tails have curled in, about 3-5 minutes.
Heat the tortillas in the oven, microwave or in a pan. Fill them with lettuce and guacamole, then add the lime and chili shrimp on top. This recipe makes 4 tacos.
Are these tacos allergy friendly? – These are pescetarian, egg free, dairy free, soy free and nut free. Be sure to use gluten free tortillas if you want to make a gluten free version.
Can I use frozen shrimp? – Absolutely! Just thaw the frozen shrimp, and they will be ready to use.
Can I use cooked shrimp? – Yes, you can. As the shrimp is already cooked, you will only have to reheat them in the pan. Be careful not to leave them on for too long, or they will overcook and dry out!
Leftover lime and chili shrimp tacos can be stored in the fridge for up to a day. Keep in mind that guacamole tends to brown quickly. If possible, store the leftover shrimp separate from the other ingredients, and assemble the tacos right before eating them.
The chili and lime shrimp can be frozen separately for future use.
Serve these tacos as is, or with other Mexican or Tex-Mex courses. I love serving it with chili and lime rice, guacamole or mexican fried rice.
Calories: 186kcal | Carbohydrates: 20g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 126mg | Sodium: 597mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 2mg