Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 8 corn tortillas
  • 1 pound uncooked peeled and deveined medium shrimp
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon freshly squeezed lime juice (from 1 lime)
  • 1 batch Easy Taco Slaw
  • 1 medium avocado, sliced
  • Sour cream
  • Lime wedges

Instruction

  • Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray.
  • Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil. Place the foil packet of tortillas on one corner of the baking sheet.
  • Pat the shrimp dry and place on the baking sheet. Season with the cumin, chili powder, salt, and a few grinds of black pepper. Toss to combine and spread into an even layer.
  • Roast until the shrimp are opaque and pink, stirring halfway through, 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine.
  • Fill the tortillas with the roasted shrimp and top with the slaw, avocado, and sour cream. Serve with lime wedges.