Ingredients

• 1 pound uncooked medium shrimp , peeled and deveined
• 3 tablespoons olive oil , divided
• 1 clove garlic , minced
• 0.5 teaspoons chili powder
• 0.5 teaspoons salt
• 0.25 teaspoons cayenne pepper
• 2 tablespoons lime juice
• 16 , 5 inch
• 2 cups tomatillo salsa
• 1 avocado - peeled , pitted, and chopped
• 0.5 cups sour cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1 Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
2. 2 Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
3. 3 Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

Nutrition per serving