Shrimp Tacos

Alice Williams

Celebrate Cinco de Mayo with these tasty and healthy shrimp tacos!

For the taco's
2 corn tortilla's I used blue corn tortilla's from Mi Abuelita Bontia Naturals
1 cup fresh spinach
4 oz shrimp or 8 jumbo shrimp
Juice of half a lime
1-2 teaspoons cumin
1-2 teaspoons garlic salt or 1 clove of crushed garlic and 1-2 teaspoons of high quality salt
For the Guacamole
1 ripe avocado
2 crushed cloves of garlic
Juice of 1/2 a lime
3-4 cilantro leaves
Optional - 1/2 diced jalapeno

1. Prep the guacamole first. Trust me, you will devour the taco's and forget all about the guacamole if you have not made it first! To do that, mash all of the ingredients listed above for the guacamole in a small bowl and set aside.
2. Now get a large frying pan and put over a high heat. Wait 30 seconds to 1 minute until the pan is quite hot and then put the taco on it. Cook each side of the taco for 30 seconds to 1 minute - until they are lightly browned.
3. Once both taco's are cooked, you can spread your guacamole onto them. I used about half of the guacamole I made to spread onto the taco's. Then add a layer of spinach onto your taco's, will require about 4 spinach leaves, depending on how big they are. Set aside for now,
4. Saute the shrimp in a frying pan, using either coconut oil or olive oil. I used a spray olive oil to minimize the calories and fat since I am getting a substantial amount of healthy fats from the avocado already. Sprinkle the cumin and garlic salt over the shrimp, and then drizzle the lime juice over the shrimp. Please adjust the amount you add to your taste.
5. Once the shrimp has cooked (does not take long, maybe 5-8 minutes?) place them evenly onto your taco's, and place another layer of spinach on top of them. Add some more guacamole if you want, and some salsa if you have made or have some as well.
6. Place a few cilantro leaves on the top of the taco's (if you want), drizzle some more lime juice on them and then fold, and enjoy!