Taco Tuesday – Shrimp

If you’d like to spice up your traditional taco night, why not swap out ground beef for spicy, freshly prepared shrimp? These fresh-tasting Mexican shrimp tacos come together easily with Old El Paso™ Taco Seasoning Mix, Old El Paso™ Taco Shells and Old El Paso™ Thick ‘n Chunky Salsa.


1 lb. shelled deveined uncooked medium shrimp

2 tablespoons Old El Paso™ Taco Seasoning Mix (from 1-oz. pkg.)

3 garlic cloves, minced

3 tablespoons lime juice

2 tablespoons oil

1 ripe avocado, pitted, peeled and diced

1 package (4.6-oz.) Old El Paso™ Taco Shells (12 shells)

2 cups shredded iceberg lettuce

1 medium tomato, chopped

3/4 cup Old El Paso™ Thick ‘n Chunky Salsa


  • 1 In medium bowl, combine shrimp, taco seasoning mix, garlic and 2 tablespoons of the lime juice; toss to coat.
  • 2 Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on 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.
  • 3 In small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.

Recipe from Pillsbury