Prep Time
15 Mins
Cook Time
5 Mins
Yield
4 Servings

How to Make It

Step 1

Preheat oven to 325°F. Wrap tortillas in foil and place in oven.

Step 2

Halve and pit avocados. Score flesh with a knife to make small, diced pieces and then scoop pieces into a bowl. Squeeze in juice from lime quarters, add diced tomatoes and salt and toss mixture gently. Set aside.

Step 3

Finely chop onion and put pieces in a small bowl. Slice lettuce into small, thin ribbons and put in a separate bowl.

Step 4

Heat oil in a heavy skillet over medium-high heat until hot but not smoking. Add prepared shrimp and sprinkle chili powder and cumin on top; cook, stirring, until shrimp is pink and curls up, 2 to 3 minutes. Transfer cooked shrimp to a bowl. Remove tortillas from oven.

Step 5

Serve warm tortillas with shrimp, lettuce, onion, and avocado-tomato mixture in serving dishes.

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