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Shrimp-Avocado Tacos

Prep time 15 mins
Cook time 5 mins
Yield 4 Servings


  • 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

Nutrition Information

  • calories 493
  • fat 21 g
  • satfat 3 g
  • protein 31 g
  • carbohydrate 51 g
  • fiber 11 g
  • cholesterol 172 mg
  • sodium 490 mg

How to Make It

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

  2. 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.

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

  4. 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.

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