Forget Common Meals: This Refreshing Shrimp & Guacamole Taco is a May Sensation

If you tend to explore other countries’ cuisines when a possibility comes along, it’s likely you’ve already tried the famous Mexican tacos that is usually served with all kinds of filling, whether it’s meat, fish or vegetables.

Now that the spring is here and we need something that does contain fresh vegetables, tacos might be the best (and very easy) dinner option. Just try this recipe with shrimps and guacamole, and you’ll be forever conquered by the taste.

Ingredients: tortillas (corn or wheat), 500 g of peeled fresh shrimp, 2–3 ripe avocados, 1 large finely chopped onion, 2 finely chopped tomatoes, 2 tablespoons of fresh lemon juice, 2 tablespoons of finely chopped fresh herbs (parsley, cilantro, or dill), salt and pepper to taste, 2 tablespoons of vegetable oil for frying the shrimp.

Prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until smooth. Add the finely chopped onion, tomatoes, and fresh lemon juice. Season with salt and pepper to taste. Mix thoroughly so the ingredients are evenly combined. Place the guacamole in the refrigerator for a while to enhance the flavor.

Prepare the shrimp. Rinse the shrimp under cold running water and remove the heads and tails. If the shrimp are unpeeled, remove the shells and veins, leaving the tails intact. Season the shrimp with salt to taste.

Add vegetable oil to a preheated skillet and fry the shrimp until golden brown and cooked through, about 2–3 minutes per side. Remove the shrimp from the heat.

Toast the tortillas in a dry skillet until lightly golden.

Fill each tortilla with guacamole, then add the fried shrimp. Sprinkle with finely chopped herbs.

Serve the shrimp and guacamole tacos immediately, while the tortillas are still hot and crispy.