Shrimp Tacos with Pico de Gallo and Guacamole

Ingredients

• 500 g shrimp (cleaned and peeled)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp adobo seasoning
• black pepper (to taste)
• 1 tsp paprika
• 2 tbsp butter
• 0.5 white or red onion (finely chopped)
• 0.25 cup fresh cilantro (chopped)
• 2 tomatoes (diced)
• 1 tbsp lime juice (for the pico de gallo)
• salt (to taste for the pico de gallo)
• 2 avocados (for the guacamole)
• salt (to taste for the guacamole)
• pepper (to taste for the guacamole)
• 1 tbsp lime juice (for the guacamole)
• 1 tbsp olive oil (for the guacamole)
• 8 corn tortillas (for serving)

Steps

1. 1

   In a bowl, season the shrimp with garlic powder, onion powder, adobo seasoning, pepper, and paprika until well coated.

2. 2

   In a skillet over medium-high heat, melt the butter and cook the seasoned shrimp until pink and fully cooked.

3. 3

   For the pico de gallo: in a small bowl, combine the chopped onion, cilantro, tomatoes, and lime juice. Season with salt to taste.

4. 4

   For the guacamole: mash the avocado flesh and mix with salt, pepper, lime juice, and a drizzle of olive oil until the desired consistency is reached.

5. 5

   Warm the corn tortillas.

6. 6

   Assemble the tacos by placing a portion of shrimp on each tortilla, followed by the guacamole and pico de gallo.

Notes

You can use red onion in the pico de gallo for a more vibrant color and a stronger flavor.

Nutrition per serving

• tacos
• shrimp
• seafood
• Mexican
• lunch
• dinner
• healthy