8(6-inch)taco-size tortillas, charred*I prefer the corn/wheat combination variety
lime wedgesfor garnishing
Instructions
In a large mixing bowl, combine the turmeric, paprika, coriander, cumin, garlic powder, 1 teaspoon Diamond Crystal kosher salt, and black pepper. Add the shrimp to the bowl with the spices and toss to combine.
Preheat a large skillet to medium-heat heat. Add the oil (or clarified butter, if using) and shrimp. Cook the shrimp for about a minute, flip, and cook for an additional minute or until the shrimp start to curl and become golden brown. Remove the shrimp from the skillet and set aside on a plate.
Mix together the avocado, tomatoes, lime juice, garlic, jalapeño, cilantro, and olive oil. Season to taste with salt and pepper.
To assemble the tacos, take a few pieces of shrimp and place them into the tortilla. Top with avocado salsa and more lime juice. Serve immediately.
Make Gluten-Free: Use certified gluten-free corn tortillas.
Tips for Success:
How to Char and Warm Tortillas: Line a large plate with a clean kitchen linen. Turn your gas burner over medium heat. You could use two burners at once to speed this process up or do them one at a time. Place one corn tortilla directly over the flame and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen linen as you work, and cover them to keep them warm for serving.
If you don’t have a gas stovetop, warm the tortillas in the oven or microwave according to the package instructions.
Adapted very lightly and printed with permission from Modern Comfort Cooking by Lauren Grier.