Smoky Shrimp Tacos | Cruise Scoop

Ingredients

• 2 tomatoes, cored and chopped
• 1 small onion, chopped fine
• 1 teaspoon smoked paprika
• 3 tablespoons ketchup
• 1 tablespoon lime juice, plus lime wedges for serving
• 3 garlic cloves, minced
• 2 tablespoons water
• Salt and pepper
• 1 pound large shrimp, peeled, de-veined and tails removed
• 5 tablespoons canola oil
• 1 garlic clove, sliced in half
• 12 6-inch corn or flour tortillas
• 8 ounces Monterey Jack cheese
• 2 cups shredded iceberg lettuce
• 2 diced avocados
• fresh cilantro, chopped
• 1 jalapeño chili, thinly sliced (optional)
• Hot sauce to taste