Ingredients
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2 tablespoons vegetable oil
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1 lb small shrimp, peeled and deveined
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2 tablespoons chili powder
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1 tablespoon ground cumin
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6 taco shells
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3 cups shredded iceberg lettuce
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1 cup shredded cheddar cheese
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2 medium tomatoes, seeded and cut into 1/4 inch dice
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1 small red onion, chopped
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1/2 cup sour cream
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1/4 cup finely chopped fresh cilantro
Instructions
- In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
- Add in the chile powder and cumin.
- Stir and toss for about 10 seconds or until shrimp are well coated.
- Take pan off of burner and cover to keep shrimp warm.
- Heat the taco shells according to the package directions.
- For each taco: place 8-12 shrimp in a shell.
- Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
- Serve immediately.