Shrimp-Avocado Tacos

Shrimp-Avocado Tacos
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  • 1 dozen fresh 6- or 7-inch corn tortillas
  • 1 to 2 medium tomatoes, finely diced
  • 1 small head green-leaf lettuce
  • 1 teaspoon Mexican-style hot chili powder
  • 1 pound easy-peel medium shrimp, peeled and halved lengthwise
  • ½ tablespoon corn or vegetable oil
  • 1 small onion
  • + 4 more ingredients
    • ½ teaspoon ground cumin
    • 1 lime, quartered
    • 2 ripe Hass avocados
    • ½ teaspoon salt

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 a...

View full recipe at My Recipes


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