Active Time: 60 minutes

Servings: 6-8

Ingredients:

• 2 lbs uncooked medium shrimp (31-35), peeled, deveined and tails removed
• ¾ cup vegetable oil, divided
• 2 tsp ground chipotle chili pepper
• 2 dashes Salt and Pepper
• 12 “street tacos” mini corn tortillas (about 5 inches)
• 1 medium lime, halved
• 4 medium avocados, halved, pitted and peeled
• 12 oz Odyssey® Feta Cheese (2 Cups)
• Fresh cilantro
• Sliced radishes 
• Lime Wedges 

Directions

1. Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
2. Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Remove to paper towels to drain. Season with salt.
3. Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until shrimp turn pink. Remove from the heat; squeeze juice from lime half over shrimp; toss.
4. Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.
5. Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes

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