Chili Lime Shrimp Tacos

Today I had some extra time so I wanted to throw back to one of my favorite recipes I’ve ever made and see if I could make it taste that good, again…. I introduce chili lime shrimp tacos with homemade tortillas and homemade pico. Tacos are my favorite food and these ones are the absolute best! The shrimp seal in extra flavors and the pico makes it juicy and fresh. You definitely need to try this one!

To make the tortilla, I used Bob’s Red Mill Gluten Free bread mix. I mixed 3 tablespoons of this mix in a bowl with 5 tablespoons of water. The tortillas were perfect! Just let them sit on the stove top and flip when they bubble. If you want your tortilla thinner add more water. If you want it thicker, like for a gyro, add less water.

In a bowl, mix together 1 cup cherry tomato, 1/2 cup white onion, 1/2 cup bell pepper, 1/2 a jalapeno, devined, seeded, and chopped, and juice from 1/2 a lime. Add light salt. I tend to double this recipe because I will also use it for eggs.
This needs to sit to get all the flavors, so if you can make it a day or a couple of hours in advance, that would be perfect

Chili lime shrimp:
Toss together 1/2 lb shrimp with
2 tablespoons of olive oil
1 tablespoon chili powder, 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, 1/2 tablespoon paprika, 1/2 tablespoon cayenne
Juice from half a lime
**Pan fry over medium heat*

Build your taco:
Start with your homemade tortilla, then load on shrimp, pico, sour cream, chives, and cilantro.

For a healthier alternative, check out my creamy avocado dressing to top your shrimp tacos instead of sour cream.

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