Avocado Shrimp Taco
The classic Mexican avocado shrimp taco, often found on menus in coastal regions. As is typical with tacos, this dish is quick to prepare and offers many important nutrients. A real hit as an alternative to tacos with meat.
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.