1 pound of shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Small tortillas, warmed
Optional toppings: sliced avocado, sour cream, shredded cabbage, fresh cilantro
Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Optional: crumbled feta or goat cheese for topping
Fresh Salsa:
2 ripe tomatoes, finely diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
1/4 cup chopped cilantro
Salt to taste
Instructions:
Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized, about 25-30 minutes. Once done, you can top with feta or goat cheese if you like.
While the sweet potatoes are roasting, mix together the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let marinate for 10 minutes.
Heat a skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
For the salsa, combine tomatoes, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Adjust the seasoning as needed.
Assemble the tacos by placing a few shrimps in each tortilla and topping with your choice of optional toppings and fresh salsa.
Serve with the roasted sweet potatoes on the side.