Shrimp Tacos

I saw a recipe on Facebook, thought I saved it and couldn’t find it today! This recipe is based on a vague memory and my own improv.

I assure you, it’s tacos plural. The filling mix weighs 1 kg! The photo only shows one taco because I already ate the imperfect first one.

Ingredients:

  • Tortillas
  • Grated cheddar
  • Greek yoghurt (easier to find than sour cream and can be used in other foods as well)
  • Red bell pepper
  • Purple Onion
  • Sweetcorn
  • Beans (I used kidney beans)
  • Lettuce
  • Avocado
  • Shrimp (I used cooked peeled shrimp from the refrigerator section)
  • Paprika

Instructions:

  1. Preheat oven to 175℃. Bake tortilla wraps by draping them upside down between slots in the oven rack to make taco shells. Bake 175℃ for 5 minute and take them out to cool.
  2. Dice the pepper and onion. Put them into a large bowl.
  3. Roughly tear the lettuce and add them to the bowl. Add the sweetcorn and beans.
  4. Add the shrimp to the bowl. Add a sprinkle of paprika. Scoop out some Greek yoghurt to add to the mixture. Sprinkle some grated cheddar to taste. Make sure the mixture is well-combined.
  5. Slice the avocado into wedges. Leave aside for now.
  6. Assemble the tacos. Line with extra lettuce and top with avocado. Scoop in some of the filling.

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