Shrimp-Avocado Tacos

Recipe Time

Prep: 15 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 493
Fat 21 g
Satfat 3 g
Protein 31 g
Carbohydrate 51 g
Fiber 11 g
Cholesterol 172 mg
Sodium 490 mg

Ingredients

1 dozen fresh 6- or 7-inch corn tortillas
2 ripe Hass avocados
1 lime, quartered
1 to 2 medium tomatoes, finely diced
1/2 teaspoon salt
1 small onion
1 small head green-leaf lettuce
1/2 tablespoon corn or vegetable oil
1 pound easy-peel medium shrimp, peeled and halved lengthwise
1 teaspoon Mexican-style hot chili powder
1/2 teaspoon ground cumin

Preparation

Preheat oven to 325°F. Wrap tortillas in foil and place in oven.

Halve and pit avocados. Score flesh with a knife to make small, diced pieces and then scoop pieces into a bowl. Squeeze in juice from lime quarters, add diced tomatoes and salt and toss mixture gently. Set aside.

Finely chop onion and put pieces in a small bowl. Slice lettuce into small, thin ribbons and put in a separate bowl.

Heat oil in a heavy skillet over medium-high heat until hot but not smoking. Add prepared shrimp and sprinkle chili powder and cumin on top; cook, stirring, until shrimp is pink and curls up, 2 to 3 minutes. Transfer cooked shrimp to a bowl. Remove tortillas from oven.

Serve warm tortillas with shrimp, lettuce, onion, and avocado-tomato mixture in serving dishes.

Note:

July 2005
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