Charred Shrimp Tacos with Chili-Lime Avocado
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2avocado
- 2lime
- ½ teaspoonred chile flakes
- ·jalapeño
- 3 clovesgarlic
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 8corn tortillas
- ·cilantro
Prep
- 01
Peel and devein 1 pound large shrimp; pat dry with paper towels.
- 02
Mince 3 cloves garlic and 1 jalapeño.
- 03
Roughly chop a handful of cilantro.
- 04
Cut 2 limes in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Season shrimp generously with salt and pepper. Working in two batches to avoid crowding, sear shrimp 2–3 minutes per side until lightly charred and cooked through. Transfer to a plate.
- 02
In a small bowl, combine the flesh of 2 avocados with the juice of 1 lime, 1/2 teaspoon red chile flakes, a pinch of salt, and 1/2 teaspoon minced jalapeño. Mash gently with a fork until chunky; reserve.
- 03
Warm corn tortillas in a dry skillet or directly over a low flame for 30 seconds per side until pliable.
- 04
Divide shrimp among tortillas. Top each with a spoonful of chili-lime avocado, a small handful of cilantro, and a squeeze of fresh lime juice. Serve immediately.
Spice Tips
For more heat, add a pinch of cayenne pepper to the avocado mixture or serve with hot sauce on the side. For less fire, omit the red chile flakes and jalapeño; the dish stays bright and fresh with just lime and cilantro.
Char the shrimp hard—a little blackening on the exterior adds depth. If avocados aren't ripe, prepare them just before serving so they don't oxidize.