Shrimp Tacos

Leader food columnist Kathleen Brotherton says these recipes for Shrimp Tacos and Chunky Guacamole are a great way to use the tomatoes from your garden.

There’s nothing like sweet, fresh summer tomatoes this time of year! When you grow your own, it’s even better because you can just pick what you need right off the vine anytime you want.

The only down side to growing your own tomatoes is when they all ripen at the same time. When that happens, you’ll want different ways to use them. One great way to use tomatoes is to make tacos, especially if your family likes Southwestern food.

To add a little twist to this family favorite, you might want to try making these Shrimp Tacos, along with some Chunky Guacamole Dip and chips on the side. Fish tacos have become really popular in recent years, but shrimp tacos are even better. They’re quick and easy to make and go great with those vine-ripened tomatoes.


1 pound shelled, deveined, uncooked medium shrimp

2 tablespoons taco seasoning mix (from 1.25-ounce package)

3 garlic cloves, minced

3 tablespoons lime juice, divided

2 tablespoons oil

1 ripe avocado, pitted, peeled and diced

1 (4.6-ounce) package (12 shells) hard taco shells

2 cups shredded iceberg lettuce

1 large or 2 medium tomatoes, chopped

3/4 cup thick and chunky salsa

Shredded cheddar cheese

In a medium bowl, combine shrimp, taco seasoning, garlic and 2 tablespoons lime juice. Toss to coat the shrimp.

Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture, cook and stir 2 to 4 minutes or until shrimp turns pink. Remove shrimp from skillet to a plate. Cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat.

In a small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Sprinkle with shredded cheddar cheese. Serve with salsa.


2 large avocados, pitted, peeled and cubed

1 tablespoon fresh lime juice

1/2 teaspoon salt

Dash ground red pepper (cayenne)

1 medium tomato, seeded, chopped, divided

1 clove garlic, finely chopped

2 tablespoons finely chopped white onion

1 teaspoon chopped fresh cilantro, if desired

Tortilla chips as desired

In a large bowl, coarsely mash avocados, lime juice, salt and ground red pepper using pastry blender or fork.

Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and the cilantro. Serve with tortilla chips. Makes 16 servings.

Note: To keep leftover guacamole from darkening in the fridge, press plastic wrap directly onto its surface, and then stir before serving.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.