Shrimp Tacos with Guacamole

A fast weeknight dinner. The shrimp cook in minutes, so have everything else ready first.

• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: 20 minutes
• Servings: 4

Ingredients

For the shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

For the guacamole

• 2 ripe avocados
• Juice of 1 lime
• 1/4 teaspoon salt

To serve

• 8 flour tortillas
• 2 cups shredded lettuce or mixed greens
• 1 cup shredded cheddar
• Lime wedges

Instructions

1. Season the shrimp. Pat the shrimp dry and toss with the oil and spices.
2. Make the guacamole. Mash the avocados with the lime juice and salt.
3. Warm the tortillas. Heat them in a dry pan for about 20 seconds per side, then wrap them in a clean towel.
4. Cook the shrimp. Cook in a hot skillet for 1 to 2 minutes per side, until pink and opaque.
5. Build the tacos. Fill each tortilla with greens, shrimp, guacamole, and cheese. Serve with lime wedges.

Tips

• Don't overcook: Shrimp turn rubbery fast. Take them off as soon as they curl into a C shape.
• Allergens: This recipe contains shellfish, dairy, and gluten.

Storage

Keep the cooked shrimp in the refrigerator for up to 2 days. Guacamole is best the same day.

Nutrition (per serving, approximate)

590 calories, 34 g protein, 42 g carbs, 32 g fat