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Shrimp tacos with guacamole

A quick taco dinner that lets the guacamole shine. The shrimp cooks in minutes, and the guac brings spice, texture, and substance so you need nothing else but warm shells.

Serves 2. 20 minutes, 18 at the stove.

About 710 calories a serving, 49 g protein, 80 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 12 oz large shrimp, peeled and deveined
  • 8 corn tortillas

From your shelf

  • 1 container [about 10 oz] spicy chunky guacamole

Staples

  • 2 tablespoons oil
  • to taste salt
  • to taste pepper
  • 2 cloves, minced garlic

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add 2 minced garlic cloves and stir until fragrant, about 30 seconds. Add 12 ounces large shrimp, season with salt and pepper, and cook undisturbed for 2 minutes.
  2. Flip the shrimp and cook until they are pink and firm throughout, about 2 more minutes. Transfer to a plate.
  3. Wipe out the skillet and warm 8 corn tortillas directly over medium heat, about 30 seconds per side, stacking them on a plate as they warm.
  4. Lay out the warm tortillas. Divide the shrimp between them, adding 3 to 4 shrimp per taco. Top each with a generous spoonful of guacamole and serve right away.

Note Swap the shrimp for flaked white fish or grilled chicken if you prefer. Leftover shrimp keeps in the fridge for two days. Serve with lime wedges on the side and extra guacamole for those who want it.

On the label

GUACAMOLE (HASS AVOCADOS, TOMATOES, ONION, CILANTRO. CONTAINS 2% OR LESS OF SALT, LIME JUICE, SERRANO PEPPERS), PICO DE GALLO (ROMA TOMATO, YELLOW ONION, CILANTRO LEAVES, JALAPENO PEPPER), JALAPENO PEPPER, LIME JUICE, SEA SALT.

Taylor Farms, dips & salsa, serving 30 g, package 9.5 OZ/269 g. Ingredients as printed on the label.

More from Taylor Farms

Other guacamole

Cooks as guacamole. Half of it left? Use up the guacamole.

Had this in a photo? Cook with it Photograph your shelf