Shrimp Tacos with Cream and Guacamole
Quick and delicious shrimp tacos topped with creamy guacamole, fresh tomato, and onion, served on warm corn tortillas with a squeeze of lime.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 small corn tortillas
- 2 medium avocado
- 1 medium tomato
- ½ medium onion
- 1 whole lime
Instructions
- 1
In a medium bowl, toss the 1 lb shrimp with a pinch of salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat until shimmering, about 2 minutes.
- 2
Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
- 3
Mash the 2 avocados with the juice of half the lime and a pinch of salt until chunky. Dice the 1 tomato and 0.5 onion and mix into the guacamole.
- 4
Warm the 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable.
- 5
Fill each tortilla with shrimp, top with guacamole, and serve with the remaining lime cut into wedges.
Tools you’ll need
- skillet
- mixing bowl
- knife
- cutting board
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