sheasylvia:

Baja-style shrimp tacos for two

Ingredients:

1 lb uncooked shrimp, peeled and deveined
1 tbsp extra virgin olive oil
juice of two limes
2 cloves garlic, minced
1 4 oz. can mild diced green chiles
1 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt 
1 tsp dried chipotle seasoning
guacamole for garnish
chopped fresh cilantro for garnish
sliced red cabbage for garnish 
6 corn tortillas 

For the guacamole:

1 avocado, mashed
2 tbsp red onion, diced
1 tbsp cilantro, chopped
1/2 jalepeno, diced
1/2 lime, juiced
1/2 tsp sea salt 

In a medium sized bowl, prepare marinade. Mix together olive oil, lime juice, garlic, chiles, coriander, cumin, chipotle powder and sea salt. Add shrimp and marinate for 1 hour at room temperature. 

Meanwhile, mix together guacamole ingredients, cover and refrigerate.

After the shrimp have marinated, heat large skillet on medium-high heat. Add drizzle of olive oil and add shrimp. Cook for 3-4 minutes until shrimp are pink and curled. 

Wrap tortillas in a damp paper towel and microwave for one minute. Add three tortillas to each plate, top with guacamole, shrimp, cilantro and cabbage. Serve with lime wedges (and, in a perfect world, margaritas).

Bon appétit!