shrimp tacos

Ingredients (for 4 servings)

• 1 lb of large shrimp

• 2 tablespoon of vegetable oil

• 10 Corn Tortillas

• 1 large tomato, diced

• 1 lime, cut into wedges

• 1 large onion, diced

• 2 garlic cloves, minced

• 1 ripe avocado, mashed

• 1 head of romaine lettuce

• 1 handful of chopped cilantro

• Pinch of cumin

• Pinch of cayenne pepper

• Pinch of Salt

Instructions

1. Defrost, peel and devein all the shrimp. In a large nonstick pan, heat the vegetable oil over medium-high heat. Once the pan is hot, add in your minced garlic and a handful of diced onions.

2. Stir fry for 4 minutes until golden-brown. Add in a pinch of salt, cayenne pepper, and cumin. Toss until every shrimp is evenly coated in seasoning.

3. For the pico de gallo, add in the diced tomato, cilantro, onion, cumin, and lime juice. In another bowl, mash the avocados until it becomes a chunky consistency. Add salt, cayenne pepper, onions, and cilantro.

4. On a medium-low heat pan, heat the tortillas. Once they are warm, plate the cooked shrimp, onions, lettuce, cilantro. Serve and enjoy!