Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup fresh salsa or pico de gallo
- Fresh cilantro for garnish
- Lime wedges for serving
Equipment Needed
- Mixing bowl
- Skillet or frying pan
- Spatula
- Tongs
- Serving platter
- Cutting board and knife
Step-by-Step Instructions
To start, I like to marinate the shrimp in a mixing bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper. This allows those spices to infuse the shrimp with wonderful flavor! I usually let them marinate for about 15-20 minutes while I prepare the other ingredients. The smell of the spices mingling with the shrimp is just incredible! Now, once the shrimp have soaked up all that goodness, it’s time to cook them. In a skillet over medium-high heat, I add the marinated shrimp and sauté for about 3-4 minutes per side, until they turn pink and are cooked through. The sizzling sound is music to my ears! (See the next page below to continue steps…)