Ingredients:
- 1 1/2 lbs large shrimp, peeled and deveined*
- 2 Tbsp fresh lime juice
- 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper
- 3 tbsp light olive oil or vegetable oil, divided
- 1 small yellow or red onion, halved and sliced
- 2 bell peppers, any color**
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh cilantro
- 8 medium flour tortillas, warmed
- Sliced avocado and crumbled queso fresco (optional)
Instructions:
Dab shrimp with paper towels to help dry some of the excess moisture, and place in a medium mixing bowl.
Add in lime juice, chili powder, cumin, coriander, and cayenne pepper and toss, set aside.
Heat 1 1/2 Tbsp olive oil in a 12-inch cast-iron pan or non-stick skillet.
Add in onions and saute for 2 minutes then add in bell peppers, season with salt and pepper and saute until crisp-tender, about 5 - 7 minutes longer.
Transfer peppers to a sheet of foil and wrap to keep warm. Return the skillet to heat and add in the remaining olive oil.
Season shrimp with salt and pepper (about 1/2 tsp of each) and toss, add to skillet and cook for 1 1/2 minutes.
Add garlic to skillet and toss, then cook shrimp through, about 1 - 2 minutes longer.
Toss in cilantro then serve filling over tortillas along with avocado slices and queso fresco if desired.