Grilled Shrimp Tacos with Avocado and Cilantro

Instructions

1. 1. Season the shrimp: Place the peeled and deveined shrimp into a mixing bowl. Add the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss thoroughly until every shrimp is evenly coated in the spice mixture, ensuring full flavor and even browning once cooked. Let the shrimp sit briefly while heating your skillet or grill pan to help the seasoning adhere.
   2. Grill the shrimp: Heat a skillet or grill pan over medium-high heat until the surface is hot enough to create a quick sear. Arrange the shrimp in a single layer without overcrowding, which helps them char instead of steam. Cook for 2–3 minutes per side, watching closely as they turn pink, opaque, and slightly curled with a hint of caramelized color. Remove immediately to prevent overcooking so the shrimp remain juicy and tender.
   3. Warm the tortillas: Lightly char the corn tortillas by placing them directly over a low open flame or onto a heated dry pan. Warm each tortilla just long enough to soften and develop a few charred flecks. This step enhances both flavor and flexibility, making the tortillas easier to fold around the filling.