Yields: 4 servings Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
- 1 pound peeled and deveined shrimp
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 8 small corn tortillas
- 1 ripe avocado, mashed
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- Optional toppings: shredded cabbage, diced red onion, fresh cilantro sprigs
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with chili powder, cumin, paprika, salt, and pepper.
- Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
- In a small bowl, combine the mashed avocado, chopped cilantro, lime juice, and salt. Set aside.
- Warm the tortillas in a microwave or on a griddle.
- Fill each tortilla with cooked shrimp and top with the avocado-cilantro crema and your desired toppings.
Serve immediately and enjoy!