Shrimp Taco Bites with Roasted Garlic Guacamole


Shrimp Taco Bites with Roasted Garlic Guacamole

Servings 4


  • 1 head of garlic, for roasting
  • 2 teaspoons olive oil, plus 2 tablespoons
  • 3-4 haas avocados
  • ½ jalapeño seeded and chopped
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • salt and crushed red pepper, to taste
  • ¾ pound large raw shrimp, peeled and deveined
  • ¼ teaspoon smoked paprika
  • corn tortillas, 1 per shrimp
  • 2 tablespoons fresh chives or cilantro, for garnish


Roasted Garlic:

  • Cut the top third off the head of garlic. Place the garlic on a square of aluminum foil and drizzle lightly with 1 teaspoon olive oil. Wrap the foil tightly around the garlic and transfer to the oven. Roast until the cloves are very tender when pierced with a fork, about 45 minutes to 1 hour. When the garlic is cool enough to handle, squeeze the soft garlic pulp from 4 of the cloves into the bowl of a food processor. Save the remaining garlic pulp for another use.


  • Add remaining ingredients to the bowl with the garlic and process until smooth, occasionally scraping down the sides of processor. Slowly pour in remaining olive oil; season with salt and crushed red pepper. 


  • Heat a large pan over high heat. In a large bowl, toss the shrimp with 2 tablespoons olive oil and ¼ teaspoon each salt and paprika. Cook, turning occasionally, until pink, 3 to 4 minutes.


  • Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
  • Place tortillas over open flame or large non-stick skillet and cook for 15-20 seconds on each side or until slightly charred.
  • Spread some of the guacamole cream on each tortilla. Top with the shrimp and garnish with fresh chives. 
  • Enjoy!