Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt (divided)
  • 1 teaspoon ground pepper
  • 1 pound large shrimp (peeled & deveined)
  • 1 tablespoon ghee (clarified butter)
  • 8 6-inch taco-size whole wheat soft tortillas, toasted*
  • lime wedges (for garnish)
  • 1 1/2 avocados (peeled & chopped)
  • 1 1/2 cup halved grape tomatoes
  • 3 tablespoons fresh lime juice
  • 2 garlic cloves (minced)
  • 1 jalapeno (seeded & minced)
  • 1/4 cup minced cilantro
  • 2 tablespoons olive oil

Instruction

  • In a large mixing bowl, combine the turmeric, paprika, coriander, garlic powder, 1 teaspoon of kosher salt and ground pepper. Add the shrimp to the bowl with the spices and toss to combine.
  • Preheat a large skillet to medium-high heat. Add the clarified butter and shrimp. Cook the shrimp for a bout 1 minute, flip and cook for an additional minute or until the shrimp start to curl and become golden brown. Remove the shrimp from the skillet and set it aside on a plate.
  • To assemble the taco, take a few pieces of shrimp and place them into the tortilla. Top with some avocado salt and more lime juice. Serve.
  • For the salsa, mix together the avocado, grape tomatoes, lime juice, garlic, jalapeno, cilantro, olive oil and 1 teaspoon of the kosher salt.