Shrimp Tacos

These shrimp tacos never disappoint. They're fresh, full of flavor, and topped with the easiest homemade guacamole. If you want to be extra fancy, you can even fry your own tortillas. I already know these are going to be on next week's dinner menu again.

For the shrimp:

• 1 lb shrimp, peeled, deveined, tails removed, and chopped into ½-inch pieces

• Olive oil

• 1 tbsp cajun seasoning

• 1 tsp garlic powder

• 3 roma tomatoes, diced

• 3/4 cup chopped white onion

• 1/4 cup chopped cilantro

• Juice of 1/2 lime

• 8-10 corn tortillas

For the guacamole:

• 2 avocados

• 1/4 cup diced roma tomato

• 1 jalapeño, diced

• 1/4 cup chopped white onion

• 2 tbsp chopped cilantro

• Juice of 1/2 lime

• Salt

• Pepper

• Garlic Powder

1. In a large bowl, season the shrimp with cajun seasoning and garlic powder. Toss to combine.

2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the tomatoes, onion, and cilantro and cook until the onion begins to soften, about 5 minutes. Add the shrimp and lime juice to the skillet. Cook, stirring occasionally, until the shrimp is opaque and cooked through, about 5-7 minutes.

3. In the meantime, make the guacamole by combining the avocados, tomato, jalapeño, onion, cilantro, and lime juice in a medium bowl. Mash with a fork until combined. Add the salt, pepper, and garlic powder to taste (measure with your heart).

4. If you'd like to make your own taco shells, heat about ¼ cup olive oil in a skillet over medium-low heat. Once the oil is hot, fry one tortilla at a time for about 30 seconds per side. Then, using tongs, gently fold the tortilla in half to form a taco shape. Continue frying until it holds its shape and is lightly golden. Transfer to a wire rack to cool.

5. Assemble the tacos with the shrimp mixture and a dollop of guacamole on top. Garnish with fresh cilantro and lime wedges if desired.

Hope you enjoy ❤️