Easy Shrimp Tacos with Fresh Avocado Salsa

Name: Easy Shrimp Tacos with Fresh Avocado Salsa
Total time: 30 min
Ingredients: 1 small shallot, (roughly chopped); 1 jalapeño pepper, (seeded and roughly chopped (see note)); 2 cloves garlic, (roughly chopped); 1 tomato, (seeded and diced); 1 avocado, (pitted and diced); ¾ teaspoon salt; 1 tablespoon fresh lime juice, (from 1 lime); ¼ cup fresh cilantro, (coarsely chopped); 1½ tablespoons olive oil; 1½ teaspoons chili powder; ½ teaspoon salt; Scant ⅛ teaspoon cayenne pepper; 1½ lb large (31 to 35/lb) or extra-large (26 to 30/lb) shrimp, (peeled, de-veined, and tail removed, thawed if frozen (see note)); 8 to 10 (6-in) corn or flour tortillas; 2 cups chopped red cabbage, (for serving); 2 limes, (cut into wedges, for serving); 1 cup sour cream, (for serving)

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Dig into scrumptious shrimp tacos, loaded with juicy shrimp and a zesty avocado salsa, for a delicious twist on taco night!

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Ingredients

1 small shallot, (roughly chopped)
1 jalapeño pepper, (seeded and roughly chopped (see note))
2 cloves garlic, (roughly chopped)
1 tomato, (seeded and diced)
1 avocado, (pitted and diced)
¾ teaspoon salt
1 tablespoon fresh lime juice, (from 1 lime)
¼ cup fresh cilantro, (coarsely chopped)
1½ tablespoons olive oil
1½ teaspoons chili powder
½ teaspoon salt
Scant ⅛ teaspoon cayenne pepper
1½ lb large (31 to 35/lb) or extra-large (26 to 30/lb) shrimp, (peeled, de-veined, and tail removed, thawed if frozen (see note))
8 to 10 (6-in) corn or flour tortillas
2 cups chopped red cabbage, (for serving)
2 limes, (cut into wedges, for serving)
1 cup sour cream, (for serving)