Tacos are a classic Mexican dish known everywhere. Since there are different recipes for the preparation depending on the place and region, I have been wondering for some time how a taco variant of avocado and shrimp, which is often offered in coastal regions, would taste. The recipe for the preparation, so that you can enjoy the avocado shrimp taco yourself, can be found here.
Take a warm taco tortilla made with corn or wheat flour. Add some avocado or your homemade guacamole, tomatoes, onions and of course shrimp. Et voila, ready are the crispy crunchy tacos for the Mexican evening or just in time for the siesta at noon.
Avocado Shrimp Taco
Ingredients
- 12 Tacos
- 24 Shrimps
- 1 Clove of garlic
- 2 Limes
- 2 Avocados
- ½ Bunch of coriander fresh
- ½ Lettuce Iceberg
- 3 Tomatoes
- Olive oil
- Salt
- Pepper
- Chili dried
Instructions
- Cut the avocados in half and remove the pit. Then cut the flesh of the avocado into cubes with a knife and spoon into a bowl.
- Place the taco shells in the oven and reheat over medium heat.
- Quarter and then finely dice the tomatoes and add to the avocado.
- Cut the limes in half and squeeze 2 halves over bowl.
- Drizzle a little olive oil into the bowl.
- Wash, dry and finely chop the cilantro. Add 2 tablespoons of the cilantro to the avocado mixture.
- Mix the contents of the bowl well. Season to taste with salt, pepper and chili.
- Wash and dry the iceberg lettuce and cut into thin strips.
- Peel the garlic clove and finely cut or chop.
- Heat a little oil in a frying pan and fry the shrimp at high temperature for 1-3 minutes on both sides.
- Drizzle shrimp with remaining lime juice over.
- Remove the warm tacoshells from the oven, fill with lettuce, avocado-tomato mixture and shrimp. Sprinkle some cilantro on top as a topping. Your perfect avocado shrimp taco is ready.
Where do tacos come from?
The taco or tacos originated in Mexico. They are a tortilla produced from cornmeal that can be used for tacos, burritos or wraps, depending on the size and diameter. They are often filled with different meats, fish, corn or beans and eaten by hand.
How many taco shells per person?
For the Mexican main course, you should plan on 6 taco shells per person. Since the small corn tortillas can not hold much content, you are well on the safe side with 1 or 2 tacos per guest more.
