Yields: 4 servings Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
- 1 lb peeled and deveined shrimp
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 8 small corn tortillas
- For the Avocado Cilantro Crema:
- 1 ripe avocado, mashed
- ½ cup chopped fresh cilantro
- ¼ cup sour cream or Greek yogurt
- 2 tbsp lime juice
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions:
- In a bowl, combine the olive oil, cumin, paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Add the shrimp and toss to coat well. Marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- While the shrimp is cooking, prepare the avocado cilantro crema by blending all ingredients together in a food processor or using an immersion blender until smooth and creamy. Season with salt and pepper to taste.
- Warm the tortillas according to package instructions.
- Fill each tortilla with cooked shrimp and top with avocado cilantro crema. Serve immediately and enjoy!