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Shrimp and Avocado Enchiladitas

Source: Bocaditos - The Little Dishes of Mexico
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Shrimp and Avocado seem to be among everyone's favorite foods. In these smooth, rich-tasting enchiladas, they match up to make one of the best-selling dishes at Café Marimba.
3 tablespoons olive oil
8 ounces shrimp, peeled, deveined, and coarsely chopped
1 clove garlic, chopped
3 fresh epazote leaves, chopped
1/4 teaspoon salt
8 small (4-inch) corn tortillas
2 cups Taqueria Guacamole (see recipe)
1/4 cup crema
4 fresh cilantro sprigs
4 rings, cut from a small white onion
Other necessary recipes:
Taqueria Guacamole
Shrimp and Avocado Enchiladitas Recipe at
In a sauté pan over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp, garlic, epazote, and salt and sauté until the shrimp change color, about 3 minutes. Remove from the heat and set aside.

In a nonstick pan over medium-high heat, warm the remaining 2 tablespoons oil and fry the tortillas, one at a time, until they begin to soften, about 15 seconds. Make sure they do not become crisp. Transfer them to paper towels to drain.

Meanwhile, warm the guacamole in a small pan. Dip the fried tortillas, one at a time, in the guacamole and top them with an equal amount of the shrimp filling. Roll them around the filling and then place 2 enchiladitas on each of 4 plates. Top with the remaining guacamole and drizzle with the crema. Garnish with the cilantro sprigs and the onion rings and serve.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Seafood Dishes: Fish Tacos, Shrimp & More
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 351
Fat. Total: 23g
Fiber: 5g
Carbohydrates, Total: 24g
Sodium: 446mg
% Cal. from Fat: 59%
Cholesterol: 93mg
Protein: 15g
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