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.