Spicy Shrimp Tacos

Prep Time: 15 minutes  

Cook Time: 5-8 minutes

Servings: 4-6



4-6 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains or Sweet Potato) 
8 ounces shrimp, peeled, deveined & tails removed
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper
1 tablespoon canola oil
1½ cups green cabbage, shredded
2 ounces Cotija cheese, crumbled

For the Mango Avocado Salsa

1 cup avocado, peeled & diced
½ cup mango, peeled & diced
½ lime, juiced
½ jalapeno pepper, seeded & minced (optional)
2 tablespoons red onion, minced
2 tablespoons fresh cilantro, chopped
⅛ teaspoon ground cumin
⅛ teaspoon fine sea salt


  1. Make the mango avocado salsa: add all ingredients to a bowl. Stir to combine and set aside while you prepare the other ingredients.
  2. Pat the shrimp dry with paper towels.
  3. To a medium mixing bowl add shrimp, chili powder, cumin, salt and cayenne pepper. Toss to coat.
  4. To a 12-inch nonstick skillet over medium-high heat, warm the oil. Add the shrimp to the pan and cook until done, flipping occasionally, 5-8 minutes. Remove from heat.
  5. Fill each taco with some cabbage. Top with shrimp, cheese, and salsa. Serve immediately. 

Other Recipes

Caprese Salad Pasta
Caprese Salad Pasta
Prep Time: 10 minutes  Cook Time: 10 minutes  Servings: 3   Ingredients 14 large Crepini® Egg Wraps with (Cauliflower...
Read More
  Prep Time: 20 minutes  Cook Time: 20 minutes  Servings: 8-12   Ingredients For the Flatbread: 8-12 small Crepini®...
Read More
Shepard's Pie Crunchwrap
Shepard's Pie Crunchwrap
  Prep Time: 20 minutes Cook Time: 16-22 minutes  Servings: 12 Ingredients 3 large Crepini® Egg Wraps (Cauliflower or...
Read More