Crunchy Shrimp Tacos with Creamy Avocado Sauce



1/2 Ib. 60-71 count shrimp, tails off
1 package white corn taco shells
1 medium Poblano pepper, sliced
1 medium red pepper, sliced
l-4oz. carton crumbled feta cheese with basil and tomato
l/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
3 TBS. extra virgin olive oil

Creamy Avocado Sauce
3 TBS. mayo
1 large avocado, diced
1 small white onion, diced
Juice of 1 lime
2 TBS. chopped cilantro 2 tsp. garlic powder


In a large skillet over medium-high heat, saute vegetables in oil and spices. Fold in shrimp after 3 minutes. Stir occasionally and cook for another 2 to 3 minutes. Heat taco shells at 350 for 10 minutes. Stuff taco shells with shrimp mixture and top with feta cheese. Spoon avocado sauce over top of taco and serve.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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