Low Sodium Shrimp Tacos
Elevate your taco night with these vibrant and healthy Low Sodium Shrimp Tacos that bring bold flavors without the extra salt! Tender, perfectly seasoned shrimp are marinated in a zesty blend of low sodium chili powder, cumin, garlic, and lime juice, then lightly seared for a juicy, flavorful bite. Served on warm corn tortillas, these tacos are topped with crunchy red cabbage, creamy avocado slices, juicy mango, and a kick of fresh jalapeño for the ultimate combination of textures and tastes. Packed with nutrients and ready in just 30 minutes, these shrimp tacos are a delicious, guilt-free meal the whole family will love. Perfect for a quick weeknight dinner or a crowd-pleasing dish at your next gathering, garnish each taco with fresh cilantro, green onions, and a squeeze of lime to take them to the next level.
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Recipe Information
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon low sodium chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 2 cups red cabbage, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 ripe mango, diced
- 1 jalapeño, seeded and diced
- 2 green onion, sliced
- 1 fresh lime wedges
Instructions
In a large bowl, combine olive oil, lime juice, low sodium chili powder, cumin, garlic powder, and black pepper to create the marinade.
Add the shrimp to the marinade, ensuring each piece is well coated. Allow shrimp to marinate for about 10 minutes.
In the meantime, prepare the toppings: thinly slice the red cabbage, chop the cilantro, slice the avocado, dice the mango, seed and dice the jalapeño, and slice the green onions.
Heat a large skillet over medium-high heat. Add marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until shrimp are pink and opaque. Remove from heat.
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side or until they are soft and pliable.
Assemble the tacos by placing a few shrimp on each tortilla, followed by a handful of sliced red cabbage, avocado slices, a spoonful of mango, jalapeño pieces, and a sprinkle of cilantro and green onions.
Serve immediately with fresh lime wedges on the side.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 40.6 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4170 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
