Shrimp Tacos

Ingredients for 4 servings:

• 2 tomatoes, ripe but firm, pitted and diced
• 2 tbsp lime juice
• ½ tsp chili powder
• ½ tsp cumin, ground
• 2 tbsp oil (corn oil)
• 1 onion(s), red, diced
• 4 garlic cloves, crushed
• 18 m.-sized shrimps, raw, ready to cook, without shells and coarsely chopped
• salt and pepper
• 3 tbsp parsley, flat, chopped
• 8 tacos (corn)
• 140 g iceberg lettuce, thinly sliced
• 1 avocado(s), diced and mixed with the juice of ½ lemon
• 115 g sour cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 175°C. Combine the tomatoes, lime juice, chili powder, and cumin. Heat the oil in a pan; gently sauté the onion and garlic until softened, about 5 minutes. Stir in the chopped shrimp and the seasoned tomatoes and simmer for another 3 to 5 minutes, or until the shrimp are pink. Season with salt and pepper and toss with the chopped parsley. Meanwhile, bake the tacos in the oven for about 5 minutes. To serve, place some iceberg lettuce in each taco shell, then the tomato-shrimp mixture. Top with the diced avocado and a dollop of sour cream.