Crispy Shrimp Tacos with Guacamole

Method

1. Rinse the shrimp in cold water, pat dry and cut each one in half. Toss with the seafood seasoning and onion powder.

2. Heat the olive oil in the Tupperware Universal Fry Pan over medium heat. Cook the onion, tomato and cilantro until the onion is translucent.

3. Add the shrimp and sauté for 5-7 minutes, until pink and cooked through. Transfer to a plate and wipe out the pan.

4. Pour canola oil into the Fry Pan to half its depth and heat over medium heat. Fry the tortillas one at a time to the crispness you like, folding each in half as it cooks to form a shell, then drain on paper towels.

5. For the guacamole, mash the avocados with the tomato, cilantro, lime juice, onion powder and salt in a small bowl.

6. Fill each shell with shrimp, add a spoonful of guacamole and your toppings, and serve at once.

StovetopGluten-freecheesetomatoesshrimp