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Today I would like to present a dish I originally published in 2010, Shrimp and Guacamole Tacos. Sometimes the simplest recipes are the best. Guacamole with shrimp pair so well, and they are both fast and easy to make.
It all starts with butter, garlic and shrimp. Who can resist that combination?
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Add to that fresh, crunchy iceberg lettuce and creamy guacamole, and the whole combination elevates to a level greater than its already delicious parts. They are perfect anytime and work great during Lent.
To save time, I recommend purchasing shrimp that is already cleaned, deveined, peeled with tails removed. There are likely high quality choices in the freezer aisle at your supermarket. If you have the good fortune to live on or close to the coast, fish markets are another excellent option.
RELATED POST: Shrimp in Roasted Green Salsa
If you make these Shrimp and Guacamole Tacos be sure to share on social media using the #mamalatinatipsrecipes so we can all see them and have the opportunity to share them, too.
Shrimp and Guacamole Tacos
12 tacos
Prep Time: 20 minutes
Beginning to end: 35 minutes
- 1 lb (1/2 kg) shrimp, peeled, deveined and tails removed
- 1 teaspoon olive oil
- 3 tablespoons butter
- 2 cloves of garlic, finally chopped
- 1/2 teaspoon salt
- Pepper to taste
- 12 corn tortillas
- 1/2 head of iceberg lettuce, washed and chopped
- Guacamole (Try my traditional Mexican guacamole recipe)
- Salsa, optional (try my green salsa, red salsa, or my mango salsa for a more tropical flavor)
Wash and drain shrimp.
In a large pan, heat olive oil and butter over medium high heat. Sauté garlic for one minute
Add shrimp, sauté for 4 minutes, then flip and saute for 4 minutes more or until pink and cooked.
Warm tortillas. Spread a layer of lettuce on the tortilla, a layer of shrimp, and top with guacamole.
Add salsa of your choice if you’d like.
Print the recipe
Shrimp and Guacamole Tacos
Ingredients
- 1 lb 1/2 kg shrimp, peeled, deveined and tails removed
- 1 teaspoon olive oil
- 3 tablespoons butter
- 2 cloves of garlic finally chopped
- 1/2 teaspoon salt
- Pepper to taste
- 12 corn tortillas
- 1/2 head of iceberg lettuce washed and chopped
- Guacamole Try my traditional Mexican guacamole recipe
- Salsa optional (try my green salsa, red salsa, or my mango salsa for a more tropical flavor)
Instructions
- Wash and drain shrimp.
- In a large pan, heat olive oil and butter over medium high heat. Sauté garlic for one minute
- Add shrimp, sauté for 4 minutes, then flip and saute for 4 minutes more or until pink and cooked.
- Warm tortillas. Spread a layer of lettuce on the tortilla, a layer of shrimp, and top with guacamole.
- Add salsa of your choice if you'd like.
Notes
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