Garlicky Shrimp Tacos

1. 1

   In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes.

2. 2

   Drain, pat dry and finely chop.

3. 3

   In a small bowl, combine the thyme, marjoram, tarragon, cayenne and 1/4 teaspoon of salt.

4. 4

   In a large skillet, melt the butter in the olive oil over moderate heat.

5. 5

   Add the garlic and cook until fragrant, about 30 seconds.

6. 6

   Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring.

7. 7

   Add the shrimp and cilantro and cook until the shrimp are just heated through.

8. 8

   Fill the taco shells with the shrimp mixture and top with the diced avocados.

9. 9

   Alternatively, fill the warmed tortillas with the shrimp and avocados and fold in half.

10. 10

    Serve the tacos at once, with salsa and lime wedges.

* Per serving · 4 servings · Values may vary.