Shrimp-Avocado Tacos

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Nutritional Information

Amount per serving
  • Calories: 493
  • Fat: 21g
  • Saturated fat: 3g
  • Protein: 31g
  • Carbohydrate: 51g
  • Fiber: 11g
  • Cholesterol: 172mg
  • Sodium: 490mg


  • 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


  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.
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