20 min
· Serves 2
· Updated February 23, 2026
South First location, 9AM–1PM. See market details →
200g shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
4 small corn tortillas
1 cup shiso microgreens, rinsed and dried
1 lime, cut into wedges
Salt and pepper to taste
In a bowl, toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
Heat a skillet over medium heat and cook the shrimp for about 2-3 minutes per side until pink and cooked through.
Warm the corn tortillas in a separate skillet for about 30 seconds on each side.
Assemble the tacos by placing shrimp and shiso microgreens on each tortilla.
Serve with lime wedges for squeezing over the top.
