Easy Guacamole & Shrimp Tacos
Like a refreshing spring day, this guacamole & shrimp tacos recipe is easy to make and simply delicious.
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
Crunchy Salsa
- 1 chili pepper
- 50 g celery
- 1 small red onion
- 1 bell pepper
- 1/2 lime
- 1 bunch of parsley
- 1 bunch of green coriander
- 1 tbsp olive oil
- 3 tacos
Homemade Tortillas (16 pieces)-optional
- 450 g white flour
- 5 g salt
- 5 g baking powder
- 50 ml oil
- 200 ml warm water
Instructions
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.
Tried this recipe?Let us know how it was!