Ingredients:
- 1 lb peeled and deveined shrimp
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 corn tortillas
- Avocado Crema:
- 1 ripe avocado, mashed
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon cilantro, chopped
Instructions:
- In a bowl, whisk together the lime juice, orange juice, olive oil, cumin powder, paprika, cayenne pepper, salt, and black pepper. Add the shrimp and marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side, or until pink and opaque.
- Warm the corn tortillas in a dry skillet or microwave.
- To make the avocado crema, combine the mashed avocado, sour cream (or yogurt), lime juice, and cilantro in a bowl. Season with salt and black pepper to taste.
- Fill the warmed tortillas with the cooked shrimp and top with avocado crema.
- Serve immediately with your favorite taco toppings such as chopped onions, cilantro, salsa, or shredded lettuce.