Cuban Shrimp Tacos
Quick, zesty shrimp tacos with a creamy sauce, pickled red onions, and fresh lime—ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 small flour tortillas
- 1 whole lime
- ½ cup red onion, thinly sliced
- ½ cup plain Greek yogurt
- ¼ cup green onions, chopped
Instructions
- 1
In a small bowl, toss the 1/2 cup red onion with juice of half the lime and a pinch of salt; set aside to quick-pickle while you cook.
- 2
Heat a large skillet over medium-high. Add the 1 lb shrimp and cook until pink and opaque, about 3-4 minutes per side; squeeze remaining lime juice over and stir.
- 3
In another bowl, mix the 1/2 cup Greek yogurt with half the chopped green onions and a pinch of salt to make the sauce.
- 4
Warm the 8 tortillas in a dry skillet or microwave until pliable, about 30 seconds.
- 5
Fill each tortilla with shrimp, top with pickled onions, drizzle with sauce, and sprinkle with remaining green onions. Serve with lime wedges.
Tools you’ll need
- large skillet
- small bowl
- knife
- cutting board
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