Pizza & Handhelds · Mexican
Chile-Lime Shrimp Taco with Guacamole
Plump shrimp seared in chile and lime rest on a cool bed of chunky guacamole inside doubled corn tortillas. Diced tomato, white onion and sweet charred corn make each bite fresh, juicy and a little smoky.
Test kitchen note: Pat the shrimp completely dry before seasoning; wet shrimp will poach in the pan rather than pick up a golden sear.
Method 6 steps
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Toss the shrimp with chile powder, lime zest and a pinch of salt.
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Mash the avocado with half the lime juice and salt, then fold in half the tomato and onion.
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Heat the oil in a skillet over high heat and sear the shrimp 1 to 2 minutes per side until pink. Squeeze over the remaining lime juice.
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Warm the tortillas on a dry griddle until pliable and stack them in pairs.
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Spread guacamole over each tortilla pair, scatter with the remaining tomato and onion, and add the shrimp.
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Finish with the charred corn and serve right away.
That is the whole pie. Enjoy every slice.
Pairs well with
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