Ingredients
4
4 servings
- •1 pound uncooked medium shrimp, peeled and deveined
- •3 tablespoons olive oil, divided
- •1 clove garlic, minced
- •½ teaspoon chili powder
- •½ teaspoon salt
- •¼ teaspoon cayenne pepper
- •2 tablespoons lime juice
- •16 (5 inch) corn tortillas
- •2 cups tomatillo salsa
- •1 avocado - peeled, pitted, and chopped
- •½ cup sour cream
- •2 tablespoons chopped fresh cilantro
Instructions
- Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.
Nutritional Facts
Per 4 servings
- Calories: 568
- Carbohydrate: 58g
- Fat: 28g
- Fiber: 12g
- Protein: 28g
- Sugar: 5g
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