Guacamole is already made, so you build fast tacos with shrimp and quick pickled vegetables, letting the jar do most of the flavor work. This is weeknight speed with minimal cleanup.

Serves 2. 20 minutes, 18 at the stove.

About 750 calories a serving, 60 g protein, 79 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add 1 pound shrimp, salt, and pepper; cook, stirring often, until the shrimp are pink and just cooked through, about 4 minutes total. Transfer to a plate.5 min
2. Warm the corn tortillas in the pan off heat, turning once, until pliable, about 1 minute.1 min
3. Divide the shrimp between two plates with 4 tortillas each. Top each tortilla with guacamole and shrimp. Serve at once.

Note Swap shrimp for seared fish or chicken thighs if you prefer. Leftovers keep one day wrapped in the fridge; reheat shrimp gently. Serve with lime wedges and hot sauce on the side.