Shrimp-Avocado Tacos

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1 dozen fresh 6- or 7-inch corn tortillas

2 ripe Hass avocados

1 lime, quartered

1 to 2 medium tomatoes, finely diced

1/2 teaspoon salt

1 small onion

1 small head green-leaf lettuce

1/2 tablespoon corn or vegetable oil

1 pound easy-peel medium shrimp, peeled and halved lengthwise

1 teaspoon Mexican-style hot chili powder

1/2 teaspoon ground cumin

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