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Ingredients

1 pound uncooked medium shrimp, peeled and deveined 3 tablespoons olive oil, divided 1 clove garlic, minced ½ teaspoon chili powder ½ teaspoon salt ¼ teaspoon cayenne pepper 2 tablespoons lime juice 16 (5 inch) corn tortillas 2 cups tomatillo salsa 1 avocado - peeled, pitted, and chopped ½ cup sour cream 2 tablespoons chopped fresh cilantro

Nutrition Info

568.1 calories carbohydrate: 57.7 g cholesterol: 185.2 mg fat: 27.5 g fiber: 11.7 g protein: 28 g saturatedFat: 7 g servingSize: - sodium: 1332.4 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

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.
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.
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.

16 tacos

These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.