I usually make these tacos with chicken and flour tortillas, but I was feeling crazy so I decided to try them with shrimp and corn tortillas instead. They turned out good, but I think I like the chicken version better ;)
1 lb medium shrimp (peeled and deveined)1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon Cajon seasoning, chipotle seasoning, or blended chili powder
1/2 teaspoon cumin
1/2 teaspoon pepper
corn tortillas
8 sprigs cilantro, chopped
1 lime cut into wedges
1 avocado diced
1 tomato diced
shredded cheese (optional)
Heat a pan over medium-high heat. Mix the olive oil, lime juice, and seasonings in bowl. Add the shrimp and toss to coat. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Fill tortillas with shrimp, diced avocado, diced tomato, cilantro, and cheese.
We had these with some whole black beans (just one can of black beans rinsed with a little garlic salt and pepper) and some yummy cilantro lime rice (http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html).
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