If the shrimp are frozen, rinse them under cold water to thaw. Pat them dry with paper towels.

In a large bowl, mix the shrimp with cayenne pepper, paprika, minced garlic, salt, and lime juice. Stir until all of the shrimp are well-coated. If you have some extra time, place the bowl in the refrigerator and let the shrimp marinate for 30-60 minutes before cooking. If you're in a hurry, you can cook them right away!

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned shrimp and cook for about 3-4 minutes, or until the shrimp turns to an opaque pink color.

Once the shrimp are cooked, remove the skillet from the heat.

Add 1 tablespoon of chopped fresh cilantro to the cooked shrimp in the skillet. Stir well to combine with the shrimp juices and flavors.

Heat the tortillas in a skillet or microwave until they are warm and flexible.

Place a portion of the cooked shrimp in the center of each tortilla.

Add whatever toppings you'd like. We love sliced avocado, chopped red onion, additional fresh cilantro, diced tomatoes, and shredded lettuce over the shrimp. A dollop of sour cream and a sprinkle of shredded cheese are both perfect on top!