Quick shrimp tacos built on a jar of guacamole and a few bright sides. The guac carries the flavor, so you spend your time on the shrimp and assembly. Ten minutes in the pan, two on the plate.

Serves 2. 25 minutes, 15 at the stove.

About 620 calories a serving, 39 g protein, 48 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over high heat while you halve 1 clove of garlic. When the oil shimmers, add the shrimp with a pinch each of salt and pepper. Cook until the shrimp curl and turn opaque, two to three minutes per side, then remove from the pan.
2. Warm the tortillas in the skillet over medium heat, turning once, until they are pliable and lightly spotted, about one minute each. Transfer to a plate.2 min
3. Spoon 2 tablespoons of the guacamole onto each warm tortilla. Top with the shrimp, divide any pan juices between the tacos, and serve with the remaining guacamole on the side.

Note Swap the shrimp for flaked white fish or grilled chicken thighs if you prefer. Refrigerate leftovers in a covered container for up to one day; the guac will brown slightly. Serve with lime wedges, hot sauce, diced tomato, or shredded cabbage to stretch and brighten the meal.