Spicy Shrimp Tacos with Avocado

Combine shrimp 1 tablespoon olive oil garlic chili powder salt and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.

Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through about 5 minutes. Sprinkle with lime juice.

Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa avocado and sour cream. Sprinkle with chopped cilantro.