Ingredients

1/2 Ib. 60-71 count shrimp, tails off
1 package white corn taco shells
1 medium Poblano pepper, sliced
1 medium red pepper, sliced
l-4oz. carton crumbled feta cheese with basil and tomato
l/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
3 TBS. extra virgin olive oil

Creamy Avocado Sauce
3 TBS. mayo
1 large avocado, diced
1 small white onion, diced
Juice of 1 lime
2 TBS. chopped cilantro 2 tsp. garlic powder

Directions

In a large skillet over medium-high heat, saute vegetables in oil and spices. Fold in shrimp after 3 minutes. Stir occasionally and cook for another 2 to 3 minutes. Heat taco shells at 350 for 10 minutes. Stuff taco shells with shrimp mixture and top with feta cheese. Spoon avocado sauce over top of taco and serve.