Shrimp Tacos With Guacamole Cream and Olive Salsa

shrimp-tacos-guacamole-salsa
Photo by Christopher Testani
Shrimp Tacos With Guacamole Cream and Olive Salsa 4.2 6 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 23 g
    • Sat Fat 3 g
    • Cholesterol 215 mg
    • Sodium 760 mg
    • Protein 28 g
    • Carbohydrate 35 g
    • Sugar 3 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 151 mg

Scoop the avocado into a blender; add 1 tablespoon of the lime juice and ½ teaspoon salt. Puree until smooth. Transfer to a small bowl.

Combine the remaining 2 tablespoons of lime juice, the olives, onion, jalapeno, and cilantro in a bowl.

Heat a grill pan over high heat. In a large bowl, toss the shrimp with the oil and ¼ teaspoon each salt and pepper. Grill, turning occasionally, until opaque, 3 to 4 minutes.

Ingredients

  1. Check 2 avocados, pitted
  2. Check 3 tablespoons fresh lime juice, plus wedges for serving
  3. Check Kosher salt and black pepper
  4. Check ½ cup chopped pitted green olives
  5. Check ½ white onion, chopped (1 cup)
  6. Check ½ jalapeño, seeded and finely chopped
  7. Check ¼ cup chopped fresh cilantro
  8. Check 1½ pounds peeled and deveined large raw shrimp
  9. Check 2 tablespoons olive oil
  10. Check 8 6-inch corn tortillas, warmed

Directions

  1. Scoop the avocado into a blender; add 1 tablespoon of the lime juice and ½ teaspoon salt. Puree until smooth. Transfer to a small bowl.
  2. Combine the remaining 2 tablespoons of lime juice, the olives, onion, jalapeno, and cilantro in a bowl.
  3. Heat a grill pan over high heat. In a large bowl, toss the shrimp with the oil and ¼ teaspoon each salt and pepper. Grill, turning occasionally, until opaque, 3 to 4 minutes.
  4. Spread some of the guacamole cream on each tortilla. Top with the shrimp and olive salsa. Serve with lime wedges.

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