A few weeks ago I had shrimp tacos at a resturant in Atlanta but didn’t like the salsa so I decided to try and make my own. This is a great work week recipe and just add spanish rice for the complete meal.

Let’s cook!

Shrimp Tacos with Avocado Salsa

1 tablespoon olive oil

1 tablespoon blended chili powder

1 teaspoon kosher salt

1 pound medium shrimp, peeled and deveined – remove the tails

corn tortillas

1 lime, quartered

fresh cilantro for garnish

Avocado Salsa

1 small onion, quartered

1 jalapeno, chopped

3 garlic cloves, peeled and smashed

1 avocado, peeled, seeded, and cut into chunks

1 tablespoon kosher salt

1/4 cup your favorite salsa

Put the onion, jalapeno, avocado, salt and garlic in a blender and chop.

Transfer to a bowl and stir in the salsa.

In a medium bowl add olive oil, chili powder, and shrimp. Mix well and let rest for 10 minutes.

Place a skillet on the stovetop over medium heat. Add the shrimp and cook for 5 – 8 minutes.

Let rest while you heat the corn tortillas. In a small skillet turn on high heat, place the corn tortilla in, and cook for about 2 minutes per side.

Time to plate. Spoon the avocado salsa on the tortilla, then top with 3 shrimp and fresh cilantro. I added cheese to mine with a lime wedge.

Here is a close-up:

Happy Cooking!