Use lime shrimp for tacos or tostadas

Yesterday I explained how to make your own corn tortillas at home, well today I wanted to give you an idea for a tasty, fast filling: lime-spiked shrimp.

The shrimp filling takes all of 15 minutes to make (an extra 15 if I need to thaw the raw shrimp and remove the tails). Here’s how I do it:

  1. Heat 1/2 tablespoon canola or grape seed oil in wok or heavy bottomed skillet to medium-high heat.
  2. Add 20-30 medium-sized raw shrimp to the hot oil. Sprinkle with 1/2 teaspoon ground cumin and garlic powder; you can even add 1/4 cayenne if you want more of a kick.
  3. Cook until the shrimp are just beginning to turn pink (about 2 minutes) and squeeze all of the juice of a fresh lime during the final minute of cooking. Add salt to taste.
  4. Serve in toasted, corn tortillas with fresh salsa or as a topping for tostadas.
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