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Recipe by MyRecipes July 2005

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

493 calories; fat 21g; saturated fat 3g; protein 31g; carbohydrates 51g; fiber 11g; cholesterol 172mg; sodium 490mg.
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