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Shrimp Tacos with Grilled Veggies and Fresh Guacamole

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006 A Shrimp Tacos Grilled Veggies Fresh Guacamole.JPG

Shrimp Tacos with Grilled Veggies and Fresh Guacamole


When I’m starving and have mismatched leftovers at my disposal, I tend to get creative and make tacos. Open a can of black beans and finish with a little sour cream and I’m completely satisfied. This recipe is my ultimate combination but the best part about tacos is that anything goes. Its up to you to make it what you want.

Yields: 2 servings (6 tacos in total)

Oven: N/A

Preparation Time: 25 minutes

Cook Time: 15 minutes + 30 minutes marinade

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2 avocados, peeled, pit removed, mashed with a fork

1/2 lime, juice only

large pinch salt

2 tablespoons chopped yellow onion


5 ounces fresh prawns (about 16 pieces), rinsed, deveined, shells removed

2 tablespoons extra virgin olive oil

kosher salt, as needed

freshly ground black pepper, as needed


1 tablespoon extra virgin olive oil

1 yellow or red bell pepper, thinly sliced 1/4-inch thick

1/2 yellow onion, thinly sliced 1/4-inch thick

water, as needed


6, 6-inch diameter corn tortillas, alternatively flour tortillas can be used in place


To prepare the guacamole:

1.   In a small bowl, add avocados, lime juice, salt, and yellow onion. Using a fork, mash until smooth.  If desired, adjust seasoning to taste with salt and lime juice.

2.   Squeeze a little lime juice on top and cover with plastic wrap removing as much air as possible. Guacamole will turn color due to oxidation so make guacamole as close to eating as possible.

To prepare the shrimp:

3.   In a medium size bowl, add the prepared shrimp, olive oil, salt, and pepper. Toss to combine, cover with plastic wrap, and let sit in the refrigerator for 30 minutes.

4.   In a large sauté pan over medium heat, add 1 tablespoon olive oil and allow to heat, approximately 1 minute.

5.   Add the shrimp and cook each side until pink, approximately 2 minutes. Flip and cook the second side for an additional 2 minutes, or until cooked through.

6.   Once cooked, remove from pan and set to the side.

To prepare the veggies:

7.   Using the same pan as used for the shrimp, place over medium – high heat and add 1 tablespoon of oil. Allow to heat, approximately 30 seconds.

8.   Add bell peppers and cook until soft and lightly colored, approximately 2 minutes. Add onions and continue to cook until soft and translucent, an additional 3 – 4 minutes. Add water as needed to help steam the veggies and add moisture to the pan.

9.   Once cooked, remove from pan and set to the side.

To prepare the tortillas:

10.  Using metal tipped tongs, place one tortilla at a time over low flame flipping as needed until heated through and very lightly colored. Alternatively, tortillas can be heated through on a hot fry pan flipping as needed until both sides are lightly golden in color, approximately 30 seconds per side.  Make sure you keep an eye on them as they can quickly burn. Repeat with the remaining tortillas, covering the cooked tortillas with a clean kitchen towel to keep warm.

11.  Serve tortillas, shrimp, veggies, guacamole and any other accompaniments family style for each to build their own.


Kitchen Note: This recipe was inspired by the countless asks for quick weeknight meals. A dollop of sour cream or cream fraiche, green onions, lettuce, and tomatoes adds character and gives it a nice finish. The best thing about tacos is that it’s a great way to use up leftover produce and meat as anything goes – for the most part. So go ahead, use your imagination and get cooking!