Mojo Shrimp Tacos



  • 20 medium shrimp, peeled and deveined

  • 1 bottle of La Lechonera Mojo Criollo

  • 2 tablespoons of olive oil

  • 1 tomato, seeded and chopped

  • 1 avocado, peeled, seeded and cut into chunks

  • 1 jalapeno, seeded and chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh lime juice, from half a lime

  • ¼ cup loosely packed fresh cilantro leaves,

          coarsely chopped

  • 6 small flour tortillas (corn tortillas can also be used)

  • ¼ cup sour cream

  • 2 tablespoons finely chopped cilantro

  • 1 tablespoon fresh lime juice


  • To cook the shrimp: Place shrimp in a medium bowl and pour La Lechonera Mojo Criollo over them until covered. Cover and refrigerate for 30 minutes to 1 hour. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.

  • To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

  • To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.