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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper, to taste - 8 small corn or flour tortillas - 1 ripe avocado, diced - 1 medium tomato, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Optional toppings: sliced jalapeños, sour cream, or crumbled feta cheese

Quick Shrimp Tacos with Avocado Salsa

Discover the vibrant flavors of zesty quick shrimp tacos with avocado salsa! This recipe offers a delightful twist to your weeknight dinners or casual get-togethers. Featuring marinated shrimp cooked to perfection and topped with a fresh avocado salsa, it's a quick meal bursting with taste and nutrition. Enjoy the health benefits of shrimp and avocados while satisfying your cravings. Perfect for customizing with your favorite toppings, these tacos are sure to impress!
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and black pepper to taste

8 small corn tortillas

For the Avocado Salsa:

1 ripe avocado, diced

1 medium tomato, diced

1/2 small red onion, finely chopped

1 jalapeño, seeded and minced (optional, for heat)

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Salt to taste

Optional Toppings:

Crumbled feta cheese or cotija cheese

Sliced radishes

Lime wedges

Extra cilantro for garnish

Instructions
 

Prepare the Shrimp: In a medium-sized mixing bowl, add the peeled and deveined shrimp. Pour in the olive oil, and then sprinkle in the chili powder, cumin, garlic powder, salt, and black pepper. Toss the shrimp in the mixture until they are completely coated with the seasonings.

    Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Once the skillet is hot, carefully add the seasoned shrimp in a single layer. Cook for approximately 2-3 minutes on one side until they start turning pink, then flip them over and cook for another 2-3 minutes until they are fully cooked through and opaque. Remove the skillet from the heat.

      Make the Avocado Salsa: While the shrimp is cooking, prepare the avocado salsa. In a separate mixing bowl, combine the diced avocado, diced tomato, finely chopped red onion, minced jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Gently fold the ingredients together until well mixed, being careful not to mash the avocado. Taste and adjust seasoning if needed.

        Warm the Tortillas: In a dry skillet or directly over a low flame, warm the corn tortillas for about 30 seconds to 1 minute on each side until they become soft and pliable. This step enhances their flavor and texture.

          Assemble the Tacos: Lay each warm tortilla on a plate. Add a generous portion of the cooked shrimp onto the center of each tortilla, followed by a spoonful of the fresh avocado salsa. If desired, finish with crumbled cheese, sliced radishes, and extra cilantro.

            Serve: Enjoy your tacos immediately while they’re warm, along with lime wedges on the side for an extra burst of freshness. Squeeze lime juice over the tacos just before eating for an additional zesty kick.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings