Shrimp Tacos with Avocado

Prepare the ingredients. This is what will be on your plate - prepare the ingredients in advance so the work goes smoothly 🌮🦐

Chop the onion. Peel the red onion, dice it into small cubes and add to a bowl

Chop the tomatoes. Wash the tomatoes and dice them into cubes roughly the same size as the onion, and add to the bowl

Prepare the chili. Cut the chili pepper lengthwise, scrape out the seeds (if you don't want it too spicy) and slice into thin strips and add to the bowl

Cut the avocado. Halve the avocado, remove the pit, scoop out the flesh with a spoon, dice it, and add to the bowl

Mix the salsa. Season everything with salt and pepper and drizzle with lime juice and olive oil. Gently mix everything so the avocado doesn't get mashed.

Toast the tortillas. In a dry skillet heated over medium heat, cook the tortillas about 1 minute on each side so they soften and warm slightly. Then wrap them in a cloth to keep them warm.

Cook the shrimp. In the same or another skillet, heat a little oil over medium-high heat. Add the shrimp, season with salt and pepper and squeeze lime juice over them. Cook them 1-2 minutes on each side until they are pink and cooked through. Then turn off the stove. Optionally add a pat of butter and toss everything.

Assemble the tacos. Put the prepared salsa into the warm tortillas, top with the cooked shrimp and add a spoonful of the pan juices.

Serve. Serve immediately 🌿🍽️ If you like cilantro, you can garnish the tacos with fresh leaves.