Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Zest and juice of 1 lime
  • Salt and pepper to taste
  • 1 ripe avocado, diced
  • 1 ripe tomato, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup (15g) fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn tortillas
  • Lime wedges for serving

Instructions:

  1. In a bowl, combine shrimp with olive oil, cumin, paprika, garlic powder, chili powder, lime zest, lime juice, salt, and pepper. Marinate for at least 10 minutes.
  2. In a separate bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, and salt. Set aside.
  3. Heat a skillet over medium-high heat. Add marinated shrimp in a single layer. Cook for 2-3 minutes until pink and opaque.
  4. In the same skillet, warm corn tortillas for 20-30 seconds on each side until soft and pliable.
  5. Place cooked shrimp on tortillas, top with avocado salsa, and serve with lime wedges.