Shrimp Tacos

Good Friday Shrimp Tacos

1 pound medium shrimp (thawed & peeled)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8-10 medium flour tortillas

Shrimp taco toppings
Shredded iceberg or romaine lettuce (chop it finely)
Tomatoes (I prefer the Roma tomatoes)
Salsa (you can use jar or make your own)
Sour cream or plain Greek yogurt
Red onions or scallions (both is awesome)
Sliced avocado
Fresh lemon juice
Chopped cilantro or parsley (optional)

Prepare your shrimp. If they’re frozen, run them under cool water until they’re thawed. Peel them and remove the tails.

Meanwhile, get your toppings ready.
Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (approx. 5-6 minutes).
Assemble your tacos as desired and serve immediately

Quick Tip: You can use a Taco Seasoning Packet instead of above spices if that is easier for you.
Share enjoy cooking with Kathy

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