Recipe amounts are for 6 total fish tacos - increase amounts as needed for feeding more people!
Author Shannon Lyon | Plum Street
Ingredients
40small shrimppeeled, deveined, tail off
6small corn tortillas, white or yellow
1small avocadovery thinly sliced
4tbsplight queso fresco cheese, crumbled
cilantrochopped
2-3fresh limes
chili powderTrader Joes Chile Lime is great too
garlic powder
salt
olive oilfor drizzling
Instructions
Shrimp
Lay shrimp out on large baking sheet. Drizzle lightly with olive oil, salt, garlic powder, and chili powder. Toss to coat.
Broil on low for 8-10 minutes until slightly browned. Remove from oven.
Assembling Tacos
While shrimp are cooking, warm corn tortillas in a pan on medium heat. Warming them will soften them so they don't break while eating. You can warm them in a dry pan, or lightly spray the pan with cooking oil.
Once shrimp has cooked, begin to assemble tacos.
Lay out warmed tortillas. Place very thinly sliced avocados on each tortilla. About 2 each.
Then layer shrimp, queso fresco, and cilantro.
Top with several squeezes of fresh lime juice. Serve immediately!
Notes
To serve for a large group, have all ingredients ready and broil shrimp just before eating so it's warm when served. Enjoy!