Shrimp Tacos

There are plenty of weeknights where dinner needs to be quick and easy.  Something that I have come to love is a bag of frozen shrimp.  It is quite simple to pull them out of the freezer defrost fast under some warm water.  Tonight an easy meal was pulled together using this ingredient.  Served with a quick side of refried beans and rice.

Shrimp Tacos: (makes 6 tacos)

Shrimp-

18 shrimp (raw, peeled and deveined) 

1 teaspoon of cumin

1 teaspoon of smoke paprika

1 teaspoon of chili powder

juice of half lime

salt and pepper to taste

1 teaspoon of olive oil

Mix shrimp and all but olive oil in bowl.  Let stand 10 minutes. Heat olive oil in skillet.  Cook shrimp until pink 5-6 minutes turning halfway through.

Carrot Slaw-

1 carrot finely julienned 

1/4 onion finely sliced

1/2 teaspoon cumin

1/2 teaspoon chili powder

juice of half lime

salt and pepper to taste

Mix all ingredients in small bowl. Set aside to use as topping for tacos.

Warm tortillas or taco shells.  Place shrimp in tortillas, top with carrot slaw, shredded cheese, sour cream, and sliced avocado. Squeeze fresh lime over.