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Prep 20min
Total20min
Ingredients10
Servings4
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Ingredients
1
lb. shelled deveined uncooked medium shrimp
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
3
garlic cloves, minced
3
tablespoons lime juice
2
tablespoons oil
1
ripe avocado, pitted, peeled and diced
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
2
cups shredded iceberg lettuce
1
medium tomato, chopped
3/4
cup salsa
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Steps
1
In medium bowl, combine shrimp, taco seasoning mix, garlic and 2 tablespoons of the lime juice; toss to coat.
2
Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on plate. Cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat.
3
In small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.
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Be watchful as you sauté the shrimp—it should be cooked just until pink and no longer translucent in the center.
Large shrimp are typically labeled “21 to 30 count” or the number of shrimp in one pound. Medium shrimp fall into the 31 to 35 count range. Buying uncooked shrimp allows you to season it well before cooking. Even if the shrimp are deveined and peeled, you may need to remove the tails.
Traditional Baja shrimp tacos are wrapped in small flour tortillas, topped with a simple cabbage slaw mixed with a chili mayo.
The richness of avocado blends beautifully with tender shrimp. Try serving shrimp tacos with dollops of your favorite guacamole.
