# What You'll Need:
→ Proteins
01 - 1 lb (450 g) shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 8 small corn tortillas
→ Spices
06 - 1 tbsp olive oil
07 - 1 tsp chili powder
08 - 1 tsp cumin
09 - 1/2 tsp garlic powder
10 - Salt and pepper to taste
→ For Avocado Crema
11 - 1 ripe avocado
12 - 1/2 cup sour cream
13 - 1 tbsp lime juice
14 - Salt to taste
15 - Fresh cilantro, for garnish
# Steps to Follow:
01 - Preheat your oven to 400°F (200°C).
02 - In a large bowl, toss the shrimp, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
03 - Spread the mixture evenly on a sheet pan and roast in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through.
04 - While the shrimp and vegetables are roasting, prepare the avocado crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth.
05 - Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
06 - Assemble the tacos by placing the shrimp and roasted vegetables on each tortilla and drizzling with avocado crema. Garnish with fresh cilantro.
