Shrimp 1 pound (450 grams) shrimp ½ teaspoon salt ½ teaspoon pepper 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon chili powder ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon lime juice
Avocado Salsa 2 avocados, diced 1 large tomato, diced 1 medium red onion, diced ¼ cup jalapeno, diced ¼ cup cilantro, chopped ½ teaspoon salt ½ teaspoon pepper
Sour cream, to garnish
PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Butter each side of the tortillas and cut into even quarters, making 24 pieces. 3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups). 4. Bake for 10-12 minutes or until crisp. 5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice. 6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside. 7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently. 8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream. 9. Serve with lime wedges. 10. Enjoy!
Music provided by Audio Network. Used with permission
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