Ingredients

15 mL	1 tbsp	chipotle pepper in adobo sauce, chopped
5 mL	1 tsp	ground cumin
5 mL	1 tsp	chili powder
1	1	clove garlic, minced
		salt and pepper
		grated zest and juice of 1 lime
454 g	1 lb	Mirabel Black Tiger Shrimp, Raw, Peeled & Deveined, Tail-off, 21-25 ct, thawed
30 mL	2 tbsp	olive oil
12	12	small corn or flour tortillas
1	1	avocado, sliced
125 mL	1/2 cup	sour cream
125 mL	1/2 cup	Pico de Gallo or green salsa (recipe following)
30 mL	2 tbsp	fresh cilantro, chopped
		lime wedges
Pico de Gallo:
1	1	large tomato, diced
1	1	sweet onion, diced
1/2	1/2	Jalapeño pepper, seeded and diced
1/2	1/2	clove garlic, minced
15 mL	1 tbsp	fresh cilantro, chopped
		salt and pepper

Method

In a large bowl, combine chipotle pepper, cumin, chili powder, garlic, salt and pepper to taste and lime zest and juice; add shrimp and toss. Cover and refrigerate for a minimum of 30 minutes or up to two hours.
In a large skillet, heat oil over medium heat. Add shrimp mixture and sauté for 8 minutes or until shrimp are cooked. Remove to a serving bowl.

Pico de Gallo: In a medium bowl, combine tomato, onion, Jalapeño pepper, garlic, coriander and salt and pepper, to taste. Cover and refrigerate for a minimum of 30 minutes to or up to two hours.

Let your guests make their own tacos by setting the table with the tortillas, avocado, sour cream, Pico de Gallo, cilantro and lime wedges.