Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup diced tomatoes
  • ½ cup diced red onion
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas
  • Avocado slices or guacamole (optional)
  • Lime wedges for serving

Instructions:

  1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. In a separate mixing bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and set aside.
  3. Heat the skillet over medium-high heat. Add the shrimp in a single layer. Sauté for 2-3 minutes on each side or until shrimp turn pink and opaque.
  4. While the shrimp cook, warm the tortillas in another skillet or in the microwave for a few seconds until pliable.
  5. Place a generous portion of shrimp onto each tortilla. Top with fresh salsa and avocado slices if desired.
  6. Garnish with lime wedges and serve immediately.