1 pound large, fresh shrimp
8 small corn tortillas
1 fresh jalapeño, sliced
1/2 cup sour cream
1-2 tablespoons cilantro, chopped
Grill shrimp on medium heat with a splash of olive oil or cooking spray until opaque and pink, about 1-2 minutes on each side. Then, toast tortillas in a small pan or over a low direct flame until they begin to brown, about 30-60 seconds on each side. Fill tortillas with shrimp, jalapeño, sour cream and cilantro. Season with salt and pepper.