Guacamole and Shrimp Enchiladas

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 261 kcal


  • 1/2 lb raw shrimp
  • 1 lime juice and zest from 1 lime
  • 1/4 tsp chili powder (more if you want spicier shrimp)
  • Salt
  • 4 corn taco shells
  • 1/2 cup diced cucumber
  • 1/4 cup minced red onion
  • 2 tomatoes seeds removed
  • 1 avocado
  • 2 tbsp minced fresh cilantro
  • 4 oz guacamole (more if you wish)
US Customary - Metric


  1. Rinse and de-vein shrimp if needed. 

  2. Preheat a cooking pan over medium heat. 

  3. Mix shrimp with lime juice, lime zest, chili powder, and salt. Once the pan is heated, add a little bit of canola oil for cooking the shrimp. 

  4. Cook shrimp until it turns pink and opaque on each side, flipping half way through. Once shrimp is cooked take them out of the pan immediately.  

  5. Dice cucumber and tomatoes. Mince red onion and cilantro. 

  6. Peel avocado, take out the pit, and dice the avocado meat.

  7. To assemble the tacos: Layer guacamole, then shrimp, and then veggies in the taco shell. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Guacamole and Shrimp Enchiladas
Amount Per Serving
Calories 261 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 142mg47%
Sodium 482mg21%
Potassium 654mg19%
Carbohydrates 19g6%
Fiber 7g29%
Sugar 3g3%
Protein 14g28%
Vitamin A 690IU14%
Vitamin C 24.8mg30%
Calcium 115mg12%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.