Shrimp Tacos With Avocado Salsa - cooking recipe

Ingredients

Spicy Shrimp
1 lb medium shrimp (raw, peeled and deveined)
1/2 cup fire roasted corn
1/2 cup black beans (rinsed and drained)
1 1/2 tablespoons olive oil
1 garlic clove (minced)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lime juice
Avocado Salsa
1 tomatoes (seeded and chopped)
1 avocado (peeled and chopped)
1 jalapeno (seeded and chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
1/4 cup loosely packed fresh cilantro leaves (coarsely chopped)
Sour Cream sauce
1/2 sour cream (or plain yogurt)
1 tablespoon lime juice
6 small flour tortillas (or corn tortillas)

Preparation

To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.).
To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.