Okinawan Shrimp Tacos

These Okinawan Shrimp Tacos are a delicious fusion of Okinawan and Mexican flavors, combining fresh shrimp with vibrant vegetables and a zesty sauce.

Gluten Free Dairy Free Main Course Okinawan Shrimp Tacos Mexican
Okinawan Shrimp Tacos

Ingredients

  • 1 lb fresh shrimp, peeled and deveined
  • 1 cup purple cabbage, shredded
  • 1/2 cup pineapple, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 8 small corn tortillas
  • 1 lime, cut into wedges
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 cup mayonnaise
  • 2 tbsp sriracha sauce

Instructions

  1. In a small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo. Set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt, pepper, paprika, cumin, and cayenne pepper.
  3. Cook the shrimp in the skillet for 2-3 minutes per side, or until they are pink and opaque.
  4. Warm the corn tortillas in a separate skillet or in the oven.
  5. Assemble the tacos by placing the cooked shrimp, purple cabbage, pineapple, red onion, and cilantro on each tortilla. Drizzle with the spicy mayo and serve with lime wedges.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
20g
Carbohydrates
25g
Fat
12g

Supplies

Skillet Small bowl Knife Cutting board

Tools

Tongs Spatula

Serving suggestions

Serve the Okinawan Shrimp Tacos with a side of black beans and rice for a complete meal.

Tips & tricks

For a lighter option, you can use lettuce cups instead of tortillas for a shrimp taco lettuce wrap.

Cost

$20