Salsa:
1 medium sized yellow onion halved
4 tomatoes
ΒΌ cup of Cilantro
1 clove of garlic
1 lime
Salt
Finely chop onion, tomatoes, garlic and cilantro and place in a bowl with a few dashes of salt. Halve a lime and squeeze into the mixture and set aside.
Shrimp:
1 lb of medium to small sized shrimp, peeled and deveined
A few dashes of cumin
A few dashes of chili powder
A few dashes of paprika
A few dashes of garlic powder
1 lime
1 tablespoon of olive oil
In a small bowl mix together the cumin, chili powder, paprika and garlic powder to taste. To add more spice add some cayenne if desired and set aside.
Peel the shrimp and place in a bowl with the spice mixture and olive oil. Mix until evenly coated and place in a pan or grill at medium heat and cook for 2-3 minutes per side. While shrimp is cooking heat tortillas either on the grill or by microwaving between 2 damp paper towels until soft and pliable (about 90 seconds). If using corn tortillas double them as they tend to break. Place 3-4 shrimp in each taco and coat with salsa and serve.
Enjoy!
Courtney is the mother of two delicious children, Luci and Wyatt. When she is not busy trying to keep her kids alive and fairly clean, you can find her pounding on her keyboard. You can find more of Courtney’s ridiculousness on Daily Bloom (.net), Bucks Life/ Mainline Mag, and Mama’s Little Guide.