Avocados From Mexico

Spicy Shrimp Tacos with Avocado Salsa

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Prep Time
10
 minutes
Cook Time
5
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 16

    Mission White Corn Tortillas
  • 50

    Medium shrimp, peeled and deveined
  • 7

    tbsp. Olive oil
  • 3

    cloves Garlic, minced
  • 1

    tsp. Ground cumin
  • 1

    tsp. Chili powder
  • 1

    tsp. Onion powder (optional)
  • 1

    tsp. Salt
  • Squeeze of lime (optional)
  • ----------------------------------------
  • AVOCADO SALSA
  • 3

    Avocados From Mexico, peeled, seeded and diced
  • 3

    Tomatoes, seeded and chopped
  • 1

    Jalapeno, seeded and chopped
  • 1

    tsp. Salt
  • 1

    tsp. Black pepper
  • 3

    tbsp. Fresh lime juice from half a lime
  • 1

    cup Fresh cilantro leaves, coarsely chopped, loosely packed
  • ----------------------------------------
  • CILANTRO SAUCE
  • 1

    cup Sour cream
  • 5

    tbsp. Finely chopped cilantro
  • 3

    tbsp. Fresh lime juice

INSTRUCTIONS


  • Step 1 - Shrimp

    In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).

  • Step 2 - Salsa

    Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

  • Step 3 - Assemble

    Stir sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stove top over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Top with any remaining avocados dices and serve tacos with lime wedges on the side. Enjoy!

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