Coat a second medium sized sautee pan with another 1-2 teaspoons (a light drizzle) of olive oil, and add your minced garlic.
Keep the heat low to medium. We want the garlic to become golden brown but not burn.
When your garlic has a little golden color and is starting to become fragrant, add 1/2 cup fajita veggies.
Add as much shrimp as you desire. MacroPlate's A-la-Carte proteins include 16 ounces. Most people enjoy 4-6 ounces per meal. Approximately 6-8 shrimp.
Add chili powder, cumin, onion powder, smoked paprika and fresh cilantro to the pan, stirring and incorporating the flavors into the shrimp and veggies.
As the ingredients are already cooked, you only need to reheat and sautee for 1-2 minutes.
Take your warmed corn tortillas and fill them beginning with the shrimp and fajita veggies.
Then add your avocado slices. 1/4 of an avocado should be enough for both tacos.
Finish with a spoonful of your favorite salsa. Chef Pyet made her own salsa verde from scratch, but any salsa will do.