Shrimp Tacos

These have become an instant favorite.  And I have to say I am extra excited to post this because it is a quick and easy recipe I came up with myself! I still get such a kick out of creating a dish that is delicious that I didn't follow a specific recipe.  You can easily throw this together for a weeknight dinner and it is very budget friendly.  Another great perk is that this is a very healthy dinner as well especially if you are craving Mexican food.  We loved these so much that I made them two nights in a row.  The shrimp have so much flavor and the tacos taste like they could have come from your local taqueria.  Enjoy!

Shrimp Tacos
Serves 2
Recipe Notes
This recipe calls for jarred tomatillo sauce.  This is simply a Mexican green salsa that can be found at any grocery store.  It is usually found near other salsas and dips.
Ingredients
6 corn tortillas
1 1/2- 2 cups uncooked, peeled and deveined shrimp (about 25 medium sized shrimp)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1 lime
1 tablespoon olive oil
1/2 an avocado, sliced
3 tablespoons fresh cilantro, roughly chopped
1/2 cup store bought tomatillo sauce (also known as mexican green sauce)
Step by Step
1.  In a medium sized bowl, toss shrimp with salt, chili powder, garlic powder and pepper.  Toss to coat shrimp.  Squeeze 3/4 of a lime over shrimp.
2.  Heat olive oil over medium heat in a  nonstick skillet.
3.  Add shrimp and cook for 5-10 minutes until shrimp are opaque and cooked through.  Toss a few times to let shrimp cook evenly.  Squeeze the last 1/4 of the lime onto the shrimp.
4.  While shrimp are cooking, heat a large skillet over medium to high heat. Place corn tortillas on dry pan one at a time until lightly browned.  Turn and brown the other side.  Keep warm in foil until all tortillas have been heated.
5.  Add 3-4 shrimp to each corn tortilla.  Top with 1-2 teaspoons of tomatillo sauce followed by avocado slices and cilantro. Serve Immediately.