Shrimp Tacos
Thaw about 20 frozen and deveined shrimp . Peel shrimp if necessary and sprinkle with 1 / 2 teaspoon of cumin , salt and pepper . Add about a teaspoon chili powder and the juice from half a lime .
Rough chop half a zucchini and about half of a red bell pepper . Sauté with 1 tablespoon of olive oil , salt , pepper and about a quarter teaspoon of cumin . Cook for 2-3 minutes . Remove from skillet and set aside . Add half of a sliced onion to the skillet and sauté until browned . Set onion aside with other vegetables . Add shrimp to skillet with another tablespoon of olive oil , if necessary . Cook shrimp until just pink ( about 3 minutes ).
If you have a gas stovetop , heat corn tortillas individually directly on a low flame until the tortilla has some charred marks . Turn over to the other side and repeat . If not , use a clean and dry skillet and cook about a minute on each side .
Serve with lime , avocado and cilantro .