Shrimp Tacos with Avocado Tomato Salsa Recipe

Ingredients:

• SALSA:
• 2 Roma tomatoes, diced
• 2 medium avocados, diced
• 1 serrano chile, minced, more to taste
• 3 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• PRAWNS:
• 1 pound prawns (about 24), peeled and deveined
• 3 tablespoons extra virgin olive oil, divided use
• 2 tablespoons fresh lime juice, plus more to taste
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1 large poblano chile, seeds removed and small diced
• 3 cloves garlic, minced
• 8 small (5-inch) corn tortillas, warmed

Directions:

1. In a medium bowl, combine salsa ingredients. Set aside 30 minutes to allow flavors to meld.
2. In another bowl, toss prawns with 1 tablespoon olive oil, lime juice, spices, and 1/2 teaspoon salt. Set aside.
3. In a large skillet, heat 2 tablespoons olive oil. Add chile and garlic. Stir and cook until soft. Add prawns and cook through, about 2 minutes per side. Season with additional lime juice and salt, if desired.
4. Serve at once with salsa and warm tortillas.