Spicy Shrimp Tacos with Avocado

Updated on January 14, 2022

• 1 pound uncooked medium shrimp, peeled and deveined

• 3 tablespoons olive oil, divided

• 1 clove garlic, minced

• ½ teaspoon chili powder

• ½ teaspoon salt

• ¼ teaspoon cayenne pepper

• 2 tablespoons lime juice

• 16 (5 inch) corn tortillas

• 2 cups tomatillo salsa

• 1 avocado – peeled, pitted, and chopped

• ½ cup sour cream

• 2 tablespoons chopped fresh cilantro

1. Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.

2. Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.

3. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

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Nutrition Facts (per serving)

568Calories28g Fat58g Carbs28g Protein

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Nutrition FactsServings Per Recipe4Calories568% Daily Value *Total Fat28g35%Saturated Fat7g35%Cholesterol185mg62%Sodium1332mg58%Total Carbohydrate58g21%Dietary Fiber12g42%Total Sugars5gProtein28gVitamin C13mg65%Calcium191mg15%Iron5mg28%Potassium1038mg22%

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