Shrimp (amount depends on how many you’re cooking for. I used around 12 little shrimpies. I buy @traderjoes frozen shrimp. They’re peeled, deveined, tail on and delicious. 🦐)
1/4 tsp cayenne pepper
A sprinkle of onion powder, garlic powder & cumin
1 c diced onion
1/2 c bell peppers
Heat 1 tbsp of olive oil over medium. Add onions, shrimp and bell peppers. Flip the shrimp after 3 minutes of cooking. The color should turn to a nice pink. Turn the heat up if you would like them a little charred and veggie crisp! I cooked everything for about 10 minutes.
Creamy avocado sauce:
1 avocado, 2 tbsp plain Greek yogurt, 1/4 tsp cayenne pepper & a little bit of lime juice. Mix well until it has a nice texture!
If you don’t like spicy..reduce the amount of cayenne pepper on shrimp and in avocado sauce. Serve on corn tortillas with a side Mexican rice (I’ll be sharing my moms recipe with you soon) and black beans. I didn’t have any cilantro on deck, but topping my taco with that would’ve been a great addition! 😋
Tip-Heat up your corn tortilla in a skillet with a little bit of butter, OR a little bit of olive oil to give it a nice crisp! OR if you have a gas stove, heat up directly on the heat on low. All about the crispy, non-microwaved tortillas!!