Grilled Shrimp Tacos with Summer Squash Salsa

1.In a bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Toss to coat the shrimp evenly and let marinate for 15-20 minutes.

2.While the shrimp is marinating, prepare the summer squash salsa. In a separate bowl, mix together the diced summer squash, halved cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Set aside to let the flavors meld.

3.Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Grill for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

4.While the shrimp is grilling, warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable and slightly charred.

5.To assemble the tacos, place a few grilled shrimp on each tortilla, top with a generous spoonful of summer squash salsa, and add slices of avocado on top.

6.Serve immediately with lime wedges on the side for extra flavor.