
Creato con AI
Peel the plantains and slice them into thin strips (tajadas).
Heat the olive oil in a pan over medium heat and fry the plantain slices until golden brown. Remove and set aside.
In the same pan, add the shrimp and season with cumin, paprika, salt, and pepper. Cook until the shrimp are pink and opaque.
Warm the corn tortillas in a separate pan or microwave.
Slice the avocado and lime.
Assemble the tacos by placing a few slices of fried plantain on each tortilla, followed by shrimp and avocado slices.
Squeeze lime juice over the tacos and serve immediately.