Shrimp, Avocado & Queso Fresco Tacos

I really wanted to make shrimp enchiladas, but due to lack of foresight I made shrimp tacos instead. I sort of forgot that my crema mexicana and queso fresco would need to be prepared before I could cook the enchiladas...thus tacos. They turned out really well to my delight.

Ingredients:
1 lb medium shrimp (I bought mine at Trader Joe's...already deveined and cooked, only needed to be defrosted)
12 oz queso fresco
1 cup crema mexicana
2 avocados
1 cup enchilada sauce
Beans & rice
Corn tortillas
4 limes
Paprika
Cumin

If you want to use a quick and easy recipe...as I did...you can purchase pre-cooked shrimp, place them in a large colander and run cool water over them to defrost them. Let drain thoroughly and pat dry with paper towels if needed.

Place shrimp in medium-sized bowl or container. Pour the juice of 1 lime over the shrimp. Sprinkle paprika and cumin over shrimp. Crumble the queso fresco on top and toss lightly to mix the cheese amongst the shrimp.

Sprinkle a little cumin and paprika over crema and mix in.

Peel and chop avocados.

Heat corn tortillas in saute pan until golden, flipping once. Keep warm in oven, covered with a damp cloth or paper towel, until ready to serve.

Heat shrimp and queso fresco in over saute pan until the cheese softens.

Place shrimp mixture in tortillas and top with avocado. Drizzle crema and enchilada sauce over tacos.

Serve with beans, rice and lime wedges.