Shrimp tacos

Ingredients

• Approximately 3 shrimp per taco, uncooked, peeled & deveined
• Cumin powder
• Garlic powder
• Onion powder
• Oregano
• Salt and pepper
• 1 x lime
• Diced tomato
• Curtido
• Avocado salsa
• “Pink sauce” — mix mayo and sriracha in proportions you like
• Cotija cheese
• Corn tortillas

Instructions

Remove the tail from the shrimp and cut into bite sized pieces. Season with the cumin, garlic and onion powders along with a shake of oregano, salt and pepper.

Fry lightly in a little oil. When cooked through squeeze over some lime juice then lower the heat and keep warm.

Toast your tortillas then layer on curtido, shrimp, diced tomato, avocado salsa and pink sauce. Finish with a little cotija and a squeeze of lime.