Shrimp-Avocado Tacos Recipe

Name: Shrimp-Avocado Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 325u00b0F. Wrap tortillas in foil and place in oven.
2
Halve and pit avocados. Score flesh with a knife to make small, diced pieces and then scoop pieces into a bowl. Squeeze in juice from lime quarters, add diced tomatoes and salt and toss mixture gently. Set aside.
3
Finely chop onion and put pieces in a small bowl. Slice lettuce into small, thin ribbons and put in a separate bowl.
4
Heat oil in a heavy skillet over medium-high heat until hot but not smoking. Add prepared shrimp and sprinkle chili powder and cumin on top; cook, stirring, until shrimp is pink and curls up, 2 to 3 minutes. Transfer cooked shrimp to a bowl. Remove tortillas from oven.
5
Serve warm tortillas with shrimp, lettuce, onion, and avocado-tomato mixture in serving dishes.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 dozen fresh 6- or 7-inch corn tortillas, 2 ripe Hass avocados, 1 lime, quartered, 1 to 2 medium tomatoes, finely diced, and more.

Yes, Shrimp-Avocado Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Avocado Tacos

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