Categories: Main Dish, Shrimp

Ingredients

• 2 tablespoons vegetable oil
• 1 lb small shrimp , peeled and deveined
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 6 taco shells
• 3 cups shredded iceberg lettuce
• 1 cup shredded cheddar cheese
• 2 medium tomatoes , seeded and cut into 1/4 inch dice
• 1 small red onion , chopped
• 1/2 cup sour cream
• 1/4 cup finely chopped fresh cilantro

Directions

1. In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.

2. Add in the chile powder and cumin.

3. Stir and toss for about 10 seconds or until shrimp are well coated.

4. Take pan off of burner and cover to keep shrimp warm.

5. Heat the taco shells according to the package directions.

6. For each taco: place 8-12 shrimp in a shell.

7. Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.

8. Serve immediately.

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