Shrimp Tacos with Avocado Mojo de Ajo (creamy avocado garlic sauce)

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 Shrimp Tacos with Avocado Mojo de Ajo (creamy avocado garlic sauce)

You know what they say, “If your friends don’t like garlicky shrimp tacos, get new friends” or something like that. These shrimp tacos are rich with the flavor of roasted garlic and topped with a creamy avocado garlic sauce. Make the garlic oil in advance, and this recipe turns into a 10 minute dinner. Flavor isn’t everything these tacos provide, you are also getting 45% DV Vitamin K, 30% DV Dietary Fiber, 15% DV Vitamins C, B6 and Calcium.


Serves: 4
lb.  (size 51/60 per lb.) shrimp, peeled and deveined
1/4  tsp.  salt
1/4  tsp.  pepper
Tbsp.  garlic oil (see recipe below)
16    (4-inch) corn tortillas, warmed
  California Avocado mojo de ajo (see recipe below)
1 1/2  Tbsp.  chopped onion
1/4  cup  chopped cilantro
  lime wedges
    California Avocado Mojo De Ajo Ingredients
  head garlic, peeled
cup  olive oil
  ripe, medium Fresh California Avocados
1/2    lemon, juiced
1/4  cup  parsley or cilantro
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


California Avocado Mojo De Ajo Instructions:

  1. Preheat oven to 350 degrees F.
  2. Take a meat mallet or the flat side of a knife and smash garlic lightly. Place garlic cloves in a small oven-proof dish and cover with olive oil.
  3. Roast for 30 minutes, until garlic cloves are golden brown; cool.*
  4. Add avocado, lemon juice, cilantro, and ¼ cup of the garlic oil (strained) to a blender. If you like a more pronounced garlic flavor, add a clove or two of the roasted garlic. Blend until smooth and creamy.

*The roasted garlic oil is a great recipe to double or triple, the oil keeps in the fridge for weeks, and you can use both the oil and the garlic in your everyday cooking.

Shrimp Tacos Instructions:

  1. Season shrimp with salt and pepper and rest at room temperature (20 minutes) while garlic oil is cooking.
  2. Pat shrimp dry to remove any excess moisture.
  3. In a larger skillet, heat 3 tablespoons of the garlic oil. Working in small batches so that no shrimp is touching another, cook in garlic oil for one minute, or until shrimp starts to curl. Flip to other side and cook for about 30-45 seconds until cooked through. Repeat with the rest of the batches.
  4. For each taco stack two warmed corn tortillas, add cooked shrimp, avocado mojo de ajo, and top with chopped cilantro, onion, and a squeeze of lime.

Serving Suggestion: Tacos go best with more tacos. Try chicken, potato, and carne asada tacos.

Beverage Pairing:  Dry white wine with tropical flavors, like Sauvignon Blanc from Northern California.


Calories 640; Total Fat 44 g (Sat 6 g, Trans 0 g, Poly 5 g, Mono 30 g); Cholesterol 215 mg; Sodium 380 mg; Potassium 650 mg; Total Carbohydrates 35 g; Dietary Fiber 7 g; Total Sugars 1 g; Protein 32 g; Vitamin A196 IU; Vitamin C 10 mg; Calcium 151 mg; Iron 2 mg; Vitamin D 0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0.03 g

% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 15%; Iron 10 %

Avocado Mojo de Ajo Nutrition Information Per Serving: Calories 60; Total Fat 6 g (Sat 1 g, Trans 0 g, Poly 0.5 g, Mono 3.5 g); Cholesterol 0mg; Sodium 75 mg; Potassium 200 mg; Total Carbohydrates 4 g; Dietary Fiber 3 g; Total Sugars 0 g; Protein <1 g; Vitamin A123 IU; Vitamin C 6 mg; Calcium 6 mg; Iron 0.3 mg; Vitamin D 0 IU; Folate 36 mcg; Omega 3 Fatty Acid 0.05 g

% Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 0%; Iron 0 %


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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