Shrimp Cups With Chunky Avocado Salsa

For the tortilla cups:

3 large flour tortillas

1 tbsp butter, melted

For the shrimp:

½ lb shrimp, shelled and deveined

¼ tsp salt

¼ tsp pepper

½ tsp ground cumin

½ tsp paprika

¼ tsp chili powder

⅛ tsp cayenne pepper

1 clove garlic, minced

½ tbsp fresh lime juice

½ tsp vegetable oil

For the avocado salsa:

1 small avocado, diced

1 small tomato, diced

½ cup finely diced red onion

⅛ cup jalapeño, diced

⅛ cup cilantro, finely chopped

1 tsp fresh lime juice

¼ tsp salt

¼ tsp pepper

To make the tortilla cups:

Preheat oven to 375˚F/190˚C.

Butter each side of the tortillas and cut each into quarters, making 12 pieces. Place one wedge in each cup of a muffin tin and gently push down to create a cup shape.

Place buttered tortilla triangles in muffin cups

Bake for 10-12 minutes or until crisp.

Bake in toaster oven...

To make the shrimp:

In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.

Heat oil in a skillet. Cook shrimp over medium high heat for 6-8 minutes, flipping halfway through cooking. Set aside.

Sizzling spiced shrimp

To make the avocado salsa:

In another bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.

Making the salsa...

Assemble the cups by placing a generous spoonful of the avocado salsa in each toasted cup. Place 1 or 2 shrimp on top, followed by a dollop of sour cream. Serve with lime wedges.

Assemble the shrimp cups...

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Shrimp Cups With Chunky Avocado Salsa