Shrimp Tacos

When I lived in Rancho Cucamonga, at church I was asked to fill out a questionnaire about myself. One of the questions was "What is your favorite food?" Food? Not foods? How could I grant just one food the title of "favorite"? So I put down a bunch of my favorites. Strawberries, mangoes, shrimp, Nutella, avocados, bacon, dark chocolate and ribeye steak. I think that is a jolly list. A lot of those things can go together. Like in this dish, shrimp and avocados. A mango salsa would have made it nirvana.

1 lb medium shrimp, peeled, deveined and tails removed (boy, shrimp are so high-maintenance)
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp chile powder
1/2 tsp ground pepper
1/2 tsp kosher salt
2 Tbsp olive oil
1/2 lime

For serving:
Warm tortillas
Shredded lettuce
Salsa
Avocados
Lime wedges

Add the shrimp to a large bowl. Add the garlic, cumin, chile powder, pepper and salt. Toss well until all the shrimp are coated. Let sit for 15 minutes.

In a large skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add the shrimp. Cook, tossing often, until shrimp are cooked through, 5-8 minutes. Remove pan from heat and squeeze lime over the shrimp and toss.

Serve shrimp in a tortilla with whatever condiments you want.

Rookie's Notes: My original plan included tostadas, but the grocery store was out. Use tortillas or tostadas, which ever you prefer.

If you want to spice this up with some different kinds of salsas, take your pick:
Mango salsa
Roasted tomatillo salsa
Cindy's avocado salsa
Mango radish salsa
Black bean avocado salsa
Pineapple salsa