Easy Guacamole & Shrimp Tacos

Just finely chop the vegetables and the greens together, then season with salt and pepper. Squeeze some lime juice and drizzle olive oil to taste.

For the guacamole, choose a ripe avocado. The simplest way to mash it is using a fork.

Add the chopped onion, pepper, tomatoes, and crushed garlic, along with salt and pepper. Again, shower with lime juice and there you have it!

If you like your guacamole more creamy check out this recipe instead. Shrimp is delicate, so it needs only a few minutes of cooking.

If you need help cleaning shrimp, check out our guide on cleaning shrimp and prawns. Now back to the recipe. Flash-fry the garlic and sliced red pepper, so their flavors can imbue the shrimp.

The wine adds a bit of kick and also helps infuse the aromas. To assemble this creation, warm the tortilla first.

Start with a layer of guacamole and build from there.

Ingredients

• 150 g shrimp peeled, deveined and tails removed
• 30 ml olive oil
• 1 garlic
• 1 chili pepper
• some green parsley
• 30 ml white wine

Guacamole:

• 1 avocado
• 1/4 onion
• 1/2 garlic
• 1 small red pepper
• 1 tomato
• ½ lime
• salt
• pepper

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.

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