Recipes
Shrimp and Pecan Tacos with Pecan Guacamole
- Yield: 6 Servings
- Prep Time: 30 Mins.
- Cook Time: 5 Mins.
Ingredients
-
Salsa:
- 2 tablespoons extra-virgin olive oil
- 2 small cloves garlic, grated
- 1 tablespoon lemon juice
- 2 teaspoons honey
- ½ teaspoon kosher salt
- 1 pint cherry tomatoes, quartered
- For food safety, gently rub produce under cold running water.
-
Guacamole:
- 2 medium avocados, skinned, pitted
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red peppers
- 1 tablespoon lemon juice
- 2 scallions, green and white parts, sliced
- ¾ cup Fisher® Pecan Halves, toasted
- For food safety, gently rub produce under cold running water.
-
Shrimp:
- 1 ½ pound raw medium shrimp (36-40 per pound), peeled and deveined
- 12 (6-inch) corn tortilla
- 3 cups thinly sliced iceberg lettuce
- 12 sprigs cilantro, stems removed
- For food safety, gently rub produce under cold running water.
Directions
- Prepare the salsa: Combine olive oil and garlic in a medium mixing bowl. Transfer half to a medium non-stick skillet and set aside. Add 1 tablespoon lemon juice, honey and ½ teaspoon salt to the bowl, and stir to combine. Add the tomatoes to the sauce and gently toss. Set aside.
- Prepare the guacamole: Place the avocado in a medium bowl. Crush with a fork and stir in the remaining ½ teaspoon salt, red pepper flakes, 1 tablespoon lemon juice, scallions and ½ cup of the pecans.
- Prepare the shrimp:Heat the garlic oil in the skillet over medium-high heat until hot. Sauté the shrimp for 3 to 5 minutes or until flesh is pearly or white, and opaque. Add the shrimp to the salsa.
- Assemble the tacos: Warm the tortillas according to package directions. Place each tortilla on a flat surface. Add a layer of lettuce. Arrange some of the shrimp down the length of each tortilla. Top with avocado mixture, then add tomatoes, cilantro and remaining nuts. Fold in half. Serve immediately.
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