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Shrimp Tacos with Guacamole Cream & Olive Salsa


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Rate this recipe 4.5/5 (2 Votes)


  • 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


Servings 4
Cooking time 30mins
Adapted from


Step 1

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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