Shrimp and Pecan Tacos with Pecan Guacamole

Shrimp and Pecan Tacos with Pecan Guacamole
  • Yield: 6 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 5 Mins.


  • 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
  • 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
  • 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


  1. 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.
  2. 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. 
  3. 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 cooked through. Add the shrimp to the salsa.
  4. 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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