Ingredients

• ---- SHRIMP ----
• 20 Med Shrimp, peeled and deveined
• 1 1/2 TBSP olive oil
• 1 clove garlic minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 teaspoon onion powder (optional)
• 1/4 tsp salt
• 1 TBSP olive oil
• Squeeze of lime (optional)
• --- AVOCADO SALSA ----
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded, cut into chunks
• 1 jalepeno, seeded, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 TBSP fresh lime juice, from half a lime
• 1/4 cup loosley packed fresh cilantro leaves, coarsely chopped
• 6 small flour tortillas (corn can be used)
• 1/4 cup sour cream
• 2 TBSP finely chopped cilantro
• 1 TBSP fresh lime juice

Directions

1. SHRIMP – In a medium bowl whisk together olive oil, garlic, cumin, chili powder and onion powder, add salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 min up to 24 hours. Heat a large heavy duty skillet on high for 2 min. Add olive oil and shrimp. Cook shrimp in skillet over medium heat, until pink and cooked through – about 5 min. Turn off heat and finish with a squeeze of lime.

2. SALSA – Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (if not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

3. ASSEMBLY – Stir sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stopetop over the flame until lightly charred (optional – or just pan fry). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream suace. Serve tacos with lime wedges on the side.

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