Recipe: Shrimp Tacos with Homemade Guacamole and Pico de Gallo
Story originally appeared on FoodCary.
Cary, NC – Ever since our kids flew the coop, my husband and I have been enjoying making food that we like and eating at all kinds of crazy hours, many times as late as 9 PM. One of our recent late-night summer meals was a dinner of Shrimp Tacos with homemade guacamole and pico de gallo. Fresh and spicy and perfect for our overheated summer here in Cary, NC.
![](https://carycitizenarchive.com/wp-content/uploads/2019/07/shrimp-taco.jpeg)
These tacos are super fast to make and most of the ingredients you probably already have. At least we do. Our refrigerator always has a stack of seven-inch flour tortillas from Trader Joe’s, plum tomatoes and Vidalia onions, as well as plenty of citrus fruits.
Avocados are a produce staple with at least one or two ripening on our counter. The freezer usually has a bag of frozen, peeled and de-veined shrimp as well. Add to that a can of beans and some readily available spices and that’s all you need for a splendid, restaurant-worthy meal. This recipe serves two empty-nesters. If you have a larger group double or triple the recipe.
Ingredients
- 16 fresh or frozen shrimp, peeled, de-veined, defrosted and roughly half a pound each
- Four seven-inch flour tortillas
- Chili pepper
- Garlic powder
- Salt and pepper
- Tajin spice (dehydrated Asian chili-lime)
- One lime
- One lemon
- 1/2 cucumber, peeled
- Two plum tomatoes
- One vidalia onion, peeled
- 1/2 red pepper
- One ripe avocado
- Garlic clove
- Extra virgin olive oil
- One can of black beans, rinsed and drained
![](https://carycitizenarchive.com/wp-content/uploads/2019/07/Pico-and-guac.jpg)
To see the full recipe, go to FoodCary.com.
Story and photos by Lindsey Chester.