Easy Guacamole & Shrimp Tacos
User Reviews
4.9
Easy Guacamole & Shrimp Tacos
Description
The recipe assembles tacos using sautéed shrimp seasoned with garlic, chili pepper, and fresh parsley, cooked briefly with white wine that reduces to add a subtle acidity and depth. The guacamole consists of mashed avocado with small diced onion, red pepper, tomato, garlic, lime juice, salt, and pepper, offering a creamy and tangy base for the tacos. A crunchy salsa made from diced chili, celery, red onion, bell pepper, fresh parsley, coriander, lime juice, and olive oil adds a fresh, crisp contrast.
The tacos are assembled by warming tortillas, then layering them with a spread of guacamole, the cooked shrimp, and topping with the vibrant salsa. Optional homemade tortillas can be prepared from flour, salt, baking powder, oil, and warm water, offering a fresh alternative to store-bought shells. This combination highlights a balance of textures — creamy, tender, and crunchy — with complementary fresh and lightly spiced flavors.
These tacos work well as a casual lunch or dinner and showcase how simple, fresh ingredients can come together in an easy handheld dish.
Ingredients
- 150 g Shrimp peeled, deveined and tails removed
- 30 ml olive oil
- 1 garlic
- 1 Chili pepper
- parsley green, some
- 30 ml white wine
Guacamole:
- 1 avocado
- 1/4 onion
- 1/2 garlic
- 1 red pepper small
- 1 tomato
- ½ lime
- salt
- black pepper
Crunchy Salsa
- 1 Chili pepper
- 50 g celery
- 1 red onion small
- 1 bell pepper
- 1/2 lime
- 1 bunch of parsley
- 1 bunch of Coriander green
- 1 tbsp olive oil
- 3 taco shell
Homemade Tortillas (16 pieces)-optional
- 450 g all-purpose flour
- 5 g salt
- 5 g baking powder
- 50 ml neutral cooking oil generic cooking oil
- 200 ml water warm
Instructions
For the salsa:
- Finely chop the vegetables and greens, season with salt and pepper, and mix with lime juice and olive oil.
Guacamole:
- Mash the avocado with a fork.
- Cut the onion, pepper, and tomatoes into small cubes and add them to the avocado alongside the crushed garlic, lime juice, salt, and pepper.
Prepare the Shrimp:
- In a heated pan with a drizzle of olive oil, fry the garlic and sliced red pepper until they become fragrant.
- After a few seconds, add the shrimp and chopped parsley, sauté for a few minutes, then add the white wine and cook for another minute to reduce the liquid.
Assemble the Tacos:
- Warm the tortillas. Take one tortilla, spread a layer of guacamole, a layer of shrimp, and top with salsa.
Prepare the Tortillas:
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- Add the oil and water and mix well until the dough doesn't stick to the sides of the bowl anymore. Form a ball.
- Place the dough on a lightly floured surface and knead for 3 to 5 minutes, or until dough is smooth and elastic.
- Divide the dough into 16 equal pieces and roll each portion into a ball. Cover with plastic and let them rest for 20 minutes.
- Use a floured rolling pin to roll each ball out into large, thin circles. Set each one aside without stacking them.
- Preheat a large skillet or frying pan to medium high heat, and use a heat-resistant basting brush to coat the surface with vegetable oil. Place each rolled out tortilla in the skillet or frying pan one at a time. Cook for less than a minute on each side, just until they start to become golden with little brown spots. Once cooked, they keep refrigerated for a few days.
User Reviews
Overall Rating
4.9
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