Spicy Shrimp Tacos

• 1 Tablespoon Olive Oil
• 1 pound Shrimp, Deveined
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Cayenne
• 1/4 teaspoons Ground Black Pepper
• 1 teaspoon Sea Salt
• 1/2 teaspoons Granulated Onion
• 6 pieces Corn Tortillas
• Pico De Gallo, To Serve
• Avocado Cilantro Sauce, To Serve

1. To cook the shrimp, heat a skillet over medium-high heat and add olive oil. Add the large, peeled and deveined shrimp to the hot oil. To season the shrimp, add garlic powder, chili powder, cayenne pepper, ground black pepper, sea salt, and granulated onion to the pan and stir to evenly cover the shrimp with the seasoning. (This seasoning mix will leave the shrimp decently spicy so if you want less heat, remove the cayenne or add more cayenne to add more heat.) Cook the shrimp, stirring frequently, until the shrimp is golden on the outside and no longer transparent on the inside.
2. Lay a corn tortilla flat on a clean surface. Pile several shrimp onto the center of the tortilla, followed by pico de gallo, and then drizzle with avocado cilantro sauce over the top.
3. Note: See my TK recipe box or blog for recipes for corn tortillas and pico de gallo. See related blog post for recipe for avocado cilantro sauce.

olive oil, shrimp, garlic, chili powder, ubc, ubc, salt, onion, corn tortillas, de, avocado cilantro

Taken from tastykitchen.com/recipes/breads/spicy-shrimp-tacos-2/ (may not work)