Homemade shrimp and avocado tacos

Ingredients

• 250 g Fine corn flour (type “fine”, not polenta)
• 400 ml Warm water (temperature about 35‑40°C)
• 1 pinch Fine sea salt
• 300 g Raw peeled shrimp (thawed if frozen)
• 1 tsp Smoked paprika
• 1 piece Garlic clove (minced)
• 1 piece Red bell pepper (cut into strips)
• 0.5 piece Red onion (thinly sliced)
• 1 piece Avocado (cut into cubes, drizzled with olive oil and lime juice)
• 1 piece Lime (zest + juice)
• 1 bunch Fresh coriander (stems and leaves chopped)
• 100 g Crisp lettuce (or frisée) (thinly sliced)
• 2 tbsp Olive oil (for cooking and drizzle on avocado)

Instructions

1. Prepare the tortilla dough

   In a bowl, mix the fine corn flour with a pinch of fine sea salt. Add the warm water gradually while kneading with your fingertips until you obtain a smooth, non‑sticky ball.

   Time: PT5M

2. Dough resting

   Cover the bowl with plastic wrap or a damp cloth and let rest for 10 minutes at room temperature.

   Time: PT10M

3. Divide the dough into balls

   Divide the dough into 16 balls of about 40 g each (weigh with a scale).

   Time: PT5M

4. Roll out the tortillas

   Place each ball between two sheets of parchment paper and roll it out with a rolling pin until you get a disc about 15 cm in diameter. If the dough sticks, lightly oil the paper.

   Time: PT10M

5. Cook the tortillas

   Heat a crepe pan over medium‑high heat (≈200°C). Cook each tortilla 30‑45 seconds on each side, until lightly golden and puffed. Repeat for all 16 tortillas.

   Time: PT16M

   Temperature: 200°C

6. Keep the tortillas warm

   Stack the cooked tortillas under a clean kitchen towel to keep them warm and soft while you cook the rest.

   Time: PT5M

7. Prepare the fillings

   Cut the bell pepper into strips, thinly slice the onion, chop the coriander, cut the avocado into cubes, drizzle the avocado with a splash of olive oil and lime juice. Thinly slice the lettuce.

   Time: PT10M

8. Sauté the shrimp

   In the same pan, add 1 tablespoon olive oil, smoked paprika, a pinch of fine sea salt and the minced garlic clove. Add the shrimp and cook for 3 minutes, stirring, until they turn pink. Add the lime zest at the end of cooking, then remove from heat.

   Time: PT5M

   Temperature: 200°C

9. Assemble the tacos

   On each tortilla, place a little lettuce, bell pepper strips, onion, avocado cubes, a few sautéed shrimp and sprinkle with chopped coriander. Fold the tortilla in half and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

265

Protein

15 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fine corn flour: pre‑cooked corn flour (masa harina)
• Instead of Fine sea salt: table salt
• Instead of Raw peeled shrimp: diced chicken
• Instead of Smoked paprika: sweet paprika
• Instead of Garlic clove: garlic powder
• Instead of Red bell pepper: yellow bell pepper
• Instead of Red onion: shallot
• Instead of Avocado: avocado purée
• Instead of Lime: lemon
• Instead of Fresh coriander: flat‑leaf parsley
• Instead of Crisp lettuce (or frisée): spinach
• Instead of Olive oil: sunflower oil

Equipment Needed

• Mixing bowl
• Kitchen scale
• Rolling pin
• Parchment paper
• Crepe pan (or non‑stick pan)
• Spatula or tongs
• Cutting board
• Chef's knife
• Fine grater or microplane (optional)
• Clean kitchen towel (optional)

Critical Steps — Do Not Skip

• Achieve a pliable, non‑sticky dough (step 1).
• Roll out the tortillas without tearing them (step 4).
• Quick cooking of the tortillas to keep them flexible (step 5).
• Do not overcook the shrimp (step 8).

Chef Tips from the Video

• Use masa harina (nixtamalized corn flour) for an authentic flavor.
• Keep the tortillas under a slightly damp towel so they stay soft.
• Zest the lime just before serving to preserve the aromas.

Troubleshooting

Storage

Refrigerator: Store the tortillas in an airtight plastic bag for 2 days. Keep the fillings separate for 3 days.

Freezer: Wrap each tortilla individually in cling film then place in a freezer bag; up to 1 month.

Room temperature: Consume immediately or keep warm under a towel for a maximum of 2 hours.

Make-Ahead Tips

• The tortilla dough can rest up to 1 hour or be refrigerated for 12 hours.
• Cooked tortillas keep for 2 days in the refrigerator and can be reheated in a pan or microwave.
• Shrimp can be sautéed ahead and quickly reheated before serving.