Gulf Coast Shrimp Taco’s with Classic Castello and Florida Avocado

This fast and festive dinner pairs a slightly smoky cheese with fresh shrimp and avocado.


  • 1 lb medium shrimp, shelled and deveined
  • 1 ear fresh corn, husk removed, corn cut from cob with knife
  • 3 tablespoons fresh lime juice
  • 3 tablespoons good olive oil (one for the shrimp, rest to cook tortillas)
  • 1 ripe avocado, pitted, peeled and diced
  • 8 fresh soft corn tortillas
  • 1 cup fresh cilantro
  • Sriracha


  1. Drizzle olive oil in large skillet over medium high heat.
  2. Add shrimp and stir 2 minutes or less or until shrimps turn pink. Do not overcook!
  3. Remove shrimp from skillet and place on plate. Add corn and stir fry for one minute, remove and put in small serving bowl.
  4. Wipe out pan, drizzle more oil and heat each corn tortilla less than one minute per side till they begin to brown slightly, repeat until 8 are complete.
  5. To serve 4, place 2 tortillas on each plate. Spoon shrimp and corn onto taco shells.
  6. Top with cilantro, avocado, and cheese desired. Add a dollop of sour cream, squeeze of fresh lime, and a drizzle of Sriracha.
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