INGREDIENTS
1/2 lb
medium shrimp, peeled and de-veined
1
lime
4 tsp
extra virgin olive oil, divided
1/2 tsp
garlic powder
1/2 tsp
paprika
1/2 tsp
ground cumin
Coarse salt and freshly ground black pepper
8
small flour or corn tortillas, charred over an open flame
1 cup
shredded cabbage
1
recipe Pico de Gallo
1
recipe Tomatillo Avocado Salsa