It’s Summer, and with that means I eat an unhealthy and inordinate amount of avocados and tomatoes. So, any excuse to use these two in a recipe, I’m down!
This was a super easy recipe, and one that could be switched around for lots of different uses: tacos, enchiladas, salad, etc. And the website gives all the nutrition info as well — a double bonus!
From: The California Avocado Commission
- ¾ cup beer
- 3 bay leaves
- ½ tsp. celery seeds
- ½ tsp. cayenne
- ½ tsp. salt
- ½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
- 2 ripe, fresh California Avocados (or any variety you want!), seeded, peeled and cut into 1/2-inch dice
- 1 Roma tomato, finely diced
- ¼ cup finely diced red onion
- ½ bunch cilantro, finely chopped
- 1 ½ limes, juiced
- 3 Tbsp. extra virgin olive oil
Salt, black pepper to taste
Canola oil, for frying
- 4 (6-inch) corn tortillas
- Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
- In a large bowl, combine cooked shrimp with avocado, tomato, onion, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
- Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
- To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
For my version, I didn’t do the jalapenos or carrots, but that is included on the original recipe’s website. Also, you can top with whatever else you want – black beans, refried beans, sour cream, etc.