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Mexican Shrimp and Avocado Breakfast Tacos

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 1 pound Shrimp, peeled and deveined
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, minced
  • 1 Lime, juiced
  • 2 Avocados
  • to taste Salt
  • to taste Pepper
  • 8 Corn Tortillas
  • for garnishing Fresh Cilantro, chopped
  • for serving Pico de Gallo Salsa

Instructions:

  1. Heat the olive oil in a pan over medium heat.
  2. Add the shrimp and garlic to the pan, cooking until the shrimp is pink and opaque.
  3. Drizzle the cooked shrimp with lime juice, then season with salt and pepper to taste. Set aside.
  4. Mash the avocadoes in a bowl, then season with salt and pepper to taste.
  5. Warm the corn tortillas in a pan over medium heat, or directly on the flame if using a gas stove.
  6. Spread the mashed avocado on the warmed tortillas.
  7. Top each tortilla with the cooked shrimp, then garnish with fresh cilantro and serve with Pico de Gallo salsa on the side.