Baja Shrimp Tacos

I love Mexican food. I could eat it everyday of the week. I'm serious, I am obsessed.
I always keep some fish or shrimp in the freezer and corn tortillas in the cupboard, just in case I need a quick dinner. Aaron thinks I'm the best wife ever because when he asks what's for dinner I say "Baja shrimp tacos" while inside I'm thinking "What's the easiest, quickest meal in the freezer..."

Baja Shrimp Tacos
Serves 4

40 large shrimp, peeled, deveined and tails removed (must be thawed, but it takes very little time)
2 cloves garlic, crushed
1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
2 Tbsp lime juice
2 tsp olive oil, separated
Corn tortillas

Toppings:
Cabbage
Avocado
Salsa
Sour Cream
Cilantro

1. Place shrimp, garlic, spices, lime juice, and 1 tsp olive oil in container and shake. Let sit in refrigerator for 10-15 minutes.
2. In the mean time, heat pan and cook tortillas. Place in tin foil or Ziploc bag to keep moist.
3. Heat remaining olive oil in pan over medium heat. Add shrimp and cook until pink, this usually takes about 5-8 minutes depending on the size of shrimp. Overcooked shrimp becomes tough and rubbery, so watch it closely!
4. Serve immediately with whatever toppings you have on hand.

Note: When I cook I usually guestimate, so you may need to adjust the spices to fit your taste.

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