Shrimp cooks so quickly that these tacos come together with only 5 minutes of cooking. The pico de gallo needs to be made earlier in the day, or even the day before. A green salad and some corn on the cob round out a light, quick summertime meal that tastes like you fussed–without heating up the kitchen!
(Makes 8 tacos)
Combine the cumin, garlic powder, salt and pepper, and season the shrimp, then dredge in flour. Heat the olive oil in a skillet over medium-high heat, and sauté the shrimp 2 to 3 minutes on each side, and it’s done!
Serve on warmed tortillas with fresh pico de gallo and your favorite toppings.