Cumin, chili powder, and cilantro give grilled shrimp a Mexican flavor, and the soft tortillas are the perfect accompaniment to these tasty ingredients.
Ingredients
1 teaspoon of ground cumin (5ml)
1 teaspoon of ground chili powder (5ml)
1 teaspoon of finely chopped garlic (5ml)
1 teaspoon of lime juice (5ml)
1 tablespoon of extra virgin olive oil (15ml)
1 pinch of salt and pepper
8 metal skewers
32 medium raw shrimp, deveined, tails removed
1/2 red onion, thinly sliced
1 avocado, thinly sliced
1 tomato, seeded and thinly sliced
1 handful cilantro leaves
8 soft 6-inch whole wheat tortillas.
Preparation
Preheat barbecue to high. In a medium bowl, combine cumin, chili powder, garlic, lime juice, olive oil, salt, and pepper. Add shrimp and toss to coat. Thread 4 shrimp on each skewer and barbecue for 3 minutes on each side, until shrimp are cooked and have turned pink. In another medium bowl, mix the red onion, avocado, tomato, and cilantro and divide the mixture among the 8 tortillas. Add the 4 grilled shrimp and fold the tortillas over. Place two tacos on each plate.
