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Shrimp Tacos with Avocado and Lime

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Shrimp Tacos with Avocado and Lime
Jen Hoy
Shrimp Tacos with Avocado and Lime are one of my favorite small plates. Taco spots are abundant in Southern California and these little hand held meals are a perfect snack, appetizer or entrée (depending on how many you eat!) Assertively seasoned shrimp are quickly sautéed with a bit of garlic and chopped scallion, topped with avocado, cilantro and a squeeze of lime, and are ready to be wrapped in warm tortillas This is also a great party dish, and can be served with Blackened Fish Tacos, Zesty Guacamole, piquant Salsa Verde or fresh Salsa Cruda for a south-of-the-border inspired spread.

Ingredients:

  • For the spice mix:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • For the tacos:
  • 8 6-inch corn tortillas
  • 1 pound shelled and deveined medium shrimp
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped fine
  • 2 scallions, chopped
  • ½ cup cilantro leaves, chopped
  • 1 lime, cut into wedges
  • 1 avocado, pitted and sliced into thin wedges
  • Salsa cruda, salsa verde, guacamole, and shredded romaine lettuce for serving (optional, as desired)

Preparation:

Prepare the spice mix: blend all ingredients together in a spice mill or small bowl. (Keep any leftover mix in an airtight container for another time.)
Heat a flat-bottomed iron or heavy bottomed skillet over medium flame. Warm the tortillas about 1 minute on each side and stack on a plate. Cover the tortillas with a clean cloth towel or napkin and hold in a warm oven.
Add the olive oil to the skillet and increase flame to medium high. Sprinkle the shrimp liberally with the spice mix on both sides and place in a single layer in the pan. Cook about 2 minutes on each side, until golden, tender, and cooked through. In the last minute of cooking, stir in the garlic and chopped scallions. Remove from heat, spritz with lime, and toss in the chopped cilantro.
Assemble the tacos: place a couple of wedges of avocado in the center of a tortilla, and top with shrimp. Add desired toppings, roll, and enjoy!
Serves 4
Copyright 2013 by Jen Hoy

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