Ingredients
- 1/4 cup sun-dried tomatoes
- Heaping 1/4 teaspoon dried thyme
- Heaping 1/4 teaspoon dried marjoram
- Heaping 1/4 teaspoon dried tarragon
- Heaping 1/4 teaspoon cayenne pepper
- Salt
- 1 tablespoon unsalted butter
- 2 1/2 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 3 plum tomatoes, diced
- 1 pound cooked and peeled small bay shrimp
- 1/4 cup finely chopped cilantro
- 8 taco shells or warmed 6-inch corn tortillas
- 2 Hass avocados, cut into 1/3-inch dice
- Salsa and lime wedges, for serving
Description
4
Food & Wine
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