Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 cup fresh salsa
- 1 ripe avocado, sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Season shrimp with chili powder, cumin, salt, and pepper.
- Cook shrimp until pink and opaque, about 3-4 minutes per side.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp on tortillas, topping with salsa, avocado slices, and cilantro.
- Finish with a squeeze of lime and serve immediately.
Notes
Feel free to add sliced red onion, shredded lettuce, or a touch of hot sauce for extra flavor. For a gluten-free option, ensure tortillas are 100% corn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop, Assembly
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 150mg