Mexican Shrimp & Avocado Taco Cups
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Mexican Shrimp & Avocado Taco Cups

NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 15%
CARBS 25G46% OF CAL
4G FIBER20G OTHER1G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tortilla cups filled with seasoned shrimp, guacamole, tomato, and a tangy Tex-Mex sauce. Crunchy, fresh, and packed with bright flavors. A fun, handheld appetizer.

startermexicanshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 12
  • 12 small wheat or corn tortillas
  • Olive oil spray or a light brush of oil
  • 2 ripe avocados
  • Juice of ½ lime (more if you like it tangy)
  • 2 small cloves of garlic (minced or grated)
  • 1 medium tomatoes (diced into cubes)
  • 2 tablespoons chopped red onion (finely chopped)
  • 2 tablespoons cilantro (chopped, aka coriander)
  • ½ teaspoon salt (or to taste)
  • 24 large shrimp (peeled and deveined, you can do up to 30 shrimp and have a few extra)
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons ketchup
  • 2 tablespoons cup yogurt
  • 2 tablespoons cup mayo
  • 2 teaspoons hot sauce (adjust to taste)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Fresh cilantro leaves
  • Extra lime wedges
  • A dash of chili powder or hot sauce
PREP
20M
SODIUM
491MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.