Mexican Shrimp, Tomato & Chili Wraps

Ingredients

• 1 tablespoon grapeseed oil (or vegetable)
• 1 large onion, peeled and cut into large dice
• 1 large tomato, large diced
• 4 large garlic cloves, minced
• 2 sprigs fresh oregano, leaves only
• 1 teaspoon cumin powder
• 1 teaspoon chipotle chili powder (or regular chili powder)
• 24 medium shrimp, shelled & deveined
• salt and pepper, to taste
• 8 corn tortillas
• 1 avocado, halved and sliced
• arugula leaves or baby lettuce mix, to serve

Instructions

1. Heat a large frying pan and spray with cooking spray.  Add the corn tortillas one at a time and fry on each side until just starting to color.  Remove to a tortilla warmer, or aluminum foil.  Repeat with remaining tortillas.  Keep warm in a low oven.
2. Heat 1 tablespoon of grapeseed oil in a medium skillet.  Add the onions and saute until they begin to color.  Add the tomato, garlic, oregano, cumin, chili powder and cook until the tomatoes start to break down, about 5 minutes.  Add the shrimp and season with salt and pepper.  Cook until the shrimp turn pink.  Remove and serve immediately with avocado and arugula.

https://www.farmgirlgourmet.com/2012/06/mexican-shrimp-tomato-chili-wraps.html

Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.