1 package (1 oz) Old El Paso® fajita seasoning mix or 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 ounces cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro
How to Make It
In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.
Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!
Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.
Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.
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