4.9 from 204 votes
Easy Guacamole & Shrimp Tacos
These Easy Guacamole & Shrimp Tacos combine sautéed shrimp with garlic, chili, and white wine, topped with fresh homemade guacamole and a crunchy vegetable salsa. The shrimp are cooked quickly until tender and lightly flavored with herbs and wine. The guacamole adds creamy richness, while the salsa contributes brightness and crunch. Served on warm tortillas or homemade tortillas, these tacos deliver balanced textures and fresh flavors that make for a satisfying meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Course:
Appetizer
Cuisine:
American, Mexican
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.
Cup of Yum
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.