Triple Avocado & Shrimp Tacos
Courtesy of Avocado Diva
Makes 8 amazing tacos
24 medium shrimp
1 tablespoon avocado oil
1 packet Avocado Diva's Guacamole Spice Mix
1 packet Avocado Diva's 5-sea-salts spice mix
2 or 3 different kinds of Heritage Avocados (MacArthur, Fuerte, Zutano or Bacon are great for this. If it's Mexicola season (late summer, early fall)
3 small limes
1 small purple onion, thinly sliced
1 packet of taco shells
1 small bag of arugala or rocket
1 small can or jar of Pico-di-Gallo style salsa
Devein & peel the shrimp. Sprinkle with juice of 1/2 of one lime juice and all the zest. Sprinkle about 1 Tablespoon of Diva's Guacamole Spice mix and toss to coat.
Cube the avocados and sprinkle with the other half of the lime juice, sprinkle lightly with the Diva's avocado 5-sea salt spice mix.
Wedge the other two limes, to serve with the tacos.
Heat up taco shells per the instructions.
Stir fry the shrimp in hot avocado oil until pink and cooked (goes fast - 2 or 3 minutes!) The Diva insists on avocado oil - because you can heat it REALLY hot without smoking - a unique quality of avocado oil. The shrimp will "crisp" with an amazing crunch on the skin - locking in the lime zest and spices! (But you can use another oil if you must...)
No need for sour cream or cheese with these tacos. The avocado and shrimp will add enough protien, delicious (good) fats and creaminess on their own!b. Layer the taco ingredients into the shell like this (the Diva is a control freak...!)
- purple onion
- 3 shrimps
- portion of diced avocado