Shrimp Tacos with Guacamole Cream & Olive Salsa

Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

se

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 2

    avocados, pitted

  • 3

    Tablespoons fresh lime juice, plus wedges for serving

  • Kosher salt and black pepper

  • 1/2

    cup chopped pitted green olives

  • 1/2

    white onion, chopped (1 cup)

  • 1/2

    jalapeño, seeded and finely chopped

  • 1/4

    cup chopped fresh cilantro

  • 1-1/2

    pounds peeled and deveined large raw shrimp

  • 2

    Tablespoons olive oil

  • 8

    6-inch corn tortillas, warmed

Directions

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. Spread some of the guacamole cream on each tortilla. Top with the shrimp and olive salsa. Serve with lime wedges.

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