8 Flour Tortillas; warmed
3/4 lb uncooked shrimp; peeled and de-veined
2 cloves garlic; finely minced
1 onion; sliced into thin strips
2 roma tomatoes, seeded and chopped
1/4 Cup cilantro; chopped
1 jalapeño; seeded and finely chopped
1 teaspoon salt
1 teaspoon cumin
Juice of one lime
Olive Oil

In a bowl mix together shrimp, salt, cumin, garlic, and a tablespoon of olive oil. Let stand for about 15 minutes before cooking.

Heat up a large skillet on high heat. Drizzle a little cooking oil just to lightly coat the pan and allow to heat up. Add shrimp and cook for about 3 minutes.

Remove shrimp from pan and add onion. Sauté onion until very translucent and tender. Add tomatoes, cilantro, jalapeño and shrimp and cook for a couple minutes on high. Add salt to taste.

Serve on warm flour tortillas. Add a little guacamole, hot sauce, or salsa to give the shrimp tacos an added touch.