Ingredients

• 1 pound shrimp, peeled and deveined
• 2 medium tomatoes, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet and sprinkle with cumin, salt, and pepper. Cook until the shrimp are pink and opaque, about 5-7 minutes.
4. Stir in the diced tomatoes and cook for an additional 2 minutes until heated through.
5. Warm the tortillas in a separate pan or microwave until pliable.
6. To assemble, place a generous spoonful of the shrimp and tomato mixture onto each tortilla.
7. Garnish with fresh cilantro and serve with lime wedges.

Frequently Asked Questions (FAQ)

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. Are there any substitutions for the tomatoes?

Cherry tomatoes or canned diced tomatoes can be used as alternatives.

3. How can I make these tacos spicier?

Add chopped jalapeños or a dash of hot sauce to the shrimp mixture.

4. Can I make these tacos ahead of time?

Yes, you can prepare the shrimp mixture in advance and assemble the tacos right before serving.

5. What type of tortillas work best?

Both corn and flour tortillas work well, depending on your preference.

6. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

7. Can I add cheese to these tacos?

Yes, adding cheese such as crumbled feta or shredded cheddar can enhance the flavor.

8. What sides would go well with these tacos?

Pairs well with a fresh salad, guacamole, or a side of rice.