10-Minute Shrimp Tacos for 2

Where are my taco lovers at? Seriously, a goal of mine is to to eat more tacos right now.

They are quick to whip up, satisfying, and SO DELICIOUS!

We’ve made these shrimp tacos a handful of times now and they are fast becoming a Jorritsma fav.

Next I need to try chicken! And fajitas! Here are the deets so they can become your fav too.

Fueling Notes:

  • Per serving, this recipe packs 18 g of carbs, 15 g of protein, and 1 g of fat, and 6 g of fiber.
  • Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
  • Post-workout: ideally you’d add ~30 grams of carbs for the ideal 3-4:1 ratio of carbs to protein. Have post-workout meal within 1-2 hours of your session.

The Stuff

  • 12 oz bag of frozen/cooked shrimp, thawed
  • Drizzle of vegetable oil 
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Sprinkle of cayenne pepper
  • ½ teaspoon salt
  • 4-6 small flour tortillas 

Recommended toppings:

  • Diced red onion and tomato
  • Chopped lettuce
  • Avocado
  • Cilantro
  • Fresh lemon juice
  • Shredded cheddar 
  • Greek yogurt or sour cream

The Steps

  1. Drizzle vegetable oil in a medium size skillet. Add spices and shrimp and sautee until shrimp is heated through.
  2. Prepare toppings. If you want you can lightly toast the tortillas in a toaster oven or a frying pan.
  3. Top shrimp with your favorite additions and enjoy!

Did you make it? I’d love to see how it turned out! Tag @climbingdietitan on instagram.

Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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