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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 dozen fresh 6- or 7-inch corn tortillas |
2 ripe hass avocados |
1 lime, quartered |
1 to 2 medium tomatoes, finely diced |
1/2 teaspoon salt |
1 small onion |
1 small head green-leaf lettuce |
1/2 tablespoon corn or vegetable oil |
1 pound easy-peel medium shrimp, peeled and halved lengthwise |
1 teaspoon mexican-style hot chili powder |
1/2 teaspoon ground cumin |
Directions:
1. Preheat oven to 325°F. Wrap tortillas in foil and place in oven.
2. Halve and pit avocados. Score flesh with a knife to make small, diced pieces and then scoop pieces into a bowl. Squeeze in juice from lime quarters, add diced tomatoes and salt and toss mixture gently. Set aside.
3. Finely chop onion and put pieces in a small bowl. Slice lettuce into small, thin ribbons and put in a separate bowl.
4. Heat oil in a heavy skillet over medium-high heat until hot but not smoking. Add prepared shrimp and sprinkle chili powder and cumin on top; cook, stirring, until shrimp is pink and curls up, 2 to 3 minutes. Transfer cooked shrimp to a bowl. Remove tortillas from oven.
5. Serve warm tortillas with shrimp, lettuce, onion, and avocado-tomato mixture in serving dishes.
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