Shrimp Tacos

Guacacmole Ingredients:

1 small lime, halved
1 ripe avocado
3 cloves garlic, minced
1/2 small onion, minced
2 roma tomatoes, seeded and diced
5-6 drops hot sauce (I like Cholula)
Salt & Pepper

Taco Ingredients:

2 Tbsp. olive oil
1 small onion, diced
1 medium poblano pepper, seeds and membranes removed, diced
2-3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper (or substitute chili powder)
16 medium-large shrimp, peeled and deveined, tails removed
Salt & pepper
4 taco shells
1 small lime, halved

Directions:

For the Guacamole:
Scoop out the avocado into a small bowl and mash with a fork. Squeeze half of one lime over the avocado. Add the onion, garlic, tomato, hot sauce, salt and pepper and stir to combine. Squeeze the other half of the lime over the guacamole and stir a little. Refrigerate until needed.

For the Tacos:
Preheat the oven to 350 degrees. Place taco shells on a cookie sheet and place in oven until crisp, 5-6 minutes.

Heat the olive oil in a non-stick skillet. Stir the cumin and chipotle (or chili powder) together. Saute the onion, poblano, garlic and half of the seasoning mix for 5-6 minutes, or until the onions are translucent and the peppers are soft. Sprinkle the other half of the seasoning mix and squeeze one half of the lime over the shrimp and stir to coat evenly. Add the shrimp to the pan and cook until done, about 4 minutes.

To Build the Tacos:
Put 2 tablespoons of guacamole in the bottom of each taco shell. Place 4 shrimp in each shell and top with some of the sauted onions and peppers. Squeeze the remaining 1/2 lime over the tacos.

Serve with rice and beans.