30 min Serves 2 FastFamily friendly

Shrimp Tacos with Tomato-Jalapeño Salsa

Mexican dinner with shrimp as the main protein, bright salsa, and a satisfying tortillas-based plate.

Ingredients

1 poundlarge shrimp, peeled and deveined

8 tortillascorn tortillas

1 smallred onion

1 mediumjalapeño

3 clovesgarlic

2 wholelime

1 largeavocado

0.25 cupcilantro

2 mediumtomato

0.25 cupcotija cheese (optional)

2 tablespoonsolive oil

1 teaspoonground cumin

1 teaspoonchili powder

0.5 teaspoonsmoked paprika

1 teaspoonkosher salt

0.5 teaspoonblack pepper

Steps

Step 1 of 5

Dice the tomato, red onion, jalapeño, and cilantro. Toss them with 1 tablespoon lime juice, a pinch of salt, and a little olive oil to make a quick salsa.

Step 2 of 5

Pat the shrimp dry and season with cumin, chili powder, smoked paprika, salt, pepper, and the minced garlic.

Step 3 of 5

Warm the tortillas in a dry skillet over medium heat until flexible and lightly spotted, keeping them wrapped in a clean towel.

Step 4 of 5

Heat the remaining olive oil in a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until pink and just opaque.

Step 5 of 5

Fill each tortilla with shrimp, spoon over the salsa, and top with sliced avocado and cotija if using. Serve with lime wedges.

1 / 5

All steps

1Dice the tomato, red onion, jalapeño, and cilantro. Toss them with 1 tablespoon lime juice, a pinch of salt, and a little olive oil to make a quick salsa.
2Pat the shrimp dry and season with cumin, chili powder, smoked paprika, salt, pepper, and the minced garlic.
3Warm the tortillas in a dry skillet over medium heat until flexible and lightly spotted, keeping them wrapped in a clean towel.
4Heat the remaining olive oil in a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until pink and just opaque.
5Fill each tortilla with shrimp, spoon over the salsa, and top with sliced avocado and cotija if using. Serve with lime wedges.

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