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Shrimp Tacos (Tacos de Camarones)
12 corn tortillas
Shrimp in Tomato-Garlic Sauce
2 avocados, skinned, seeded, and sliced into thin strips
2 Mexican limes, cut into wedges
Heat about 3/4 inch oil in a small skillet until it just begins to smoke, being careful not to allow it to catch fire.
Make semi-crisp taco shells.
Fill the shells with the shrimp mixture, top with the avocado, and serve with lime wedges.
Southwestern Taco Recipes
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