20 MINUTES | NOT TOO TRICKY | SERVES 1

Nutrition per serving:

463 Cals, 33.7g Protein, 47.6g Carbs, 15.2g Fat

These shrimp tacos are a super quick healthy dinner staple in my house. Cooking for one can sometimes be a challenge but finding recipes like these where you can easily make a meal for just one or scale up the recipe and feed a full family feels like a secret weapon in the kitchen. To me, a healthy recipe is a well balanced recipe that makes you feel good, and these blackened shrimp tacos definitely do that.

Equipment

Frying Pan
Stove top

INGREDIENTS

8 Peeled & Deveined Shrimp
1/4 tsp Smoked Paprika
1/2 tsp Mojo Cuban Rub (Whole Foods 365 or Lane’s Cubano or similar)
2 tsp Avocado Oil
Pico de Gallo
1/2 small red onion
1 Lime
1/2 tsp Minced Garlic
2 Flour Tortillas
1/2 Tbsp Light Mayo

To serve
(optional)

Chips with Hint of Lime

Method

Turn on your favorite music, dance around your kitchen (safely) and enjoy making these fast and easy shrimp tacos! 

1) Fill a small bowl with room temperature water and place frozen shrimp into water to defrost. Heat up the pan with avocado oil.

2) Once the shrimp are defrosted (about 10 minutes) remove the tails from the shrimp and dry shrimp on a paper towel,

3) Coat shrimp with smoked paprika and mojo cuban rub on both sides. Add shrimp to the hot pan and cook until pink and slightly crispy on both sides. Remove the pan from heat when fully cooked.

4) Mash avocado in a small bowl with a fork. Take one spoonful of avocado and add it to a different small bowl.

5) To the bowl with the larger amount of avocado, add the pico de gallo to your preference. I like my guacamole very chunky with tomatoes and onions so I usually use two large spoonfuls of pico de Gallo. Add a pinch of salt then mix the guacamole and set aside.

6) To the bowl with the smaller amount of avocado, add 1 tsp of avocado oil, a dash of salt, 1 tsp of lime juice, 1/2 tsp of minced garlic, and 1 1/2 Tbsp of light mayo. Mix until fully combined into an avocado crema.

7) Assemble tacos with 4 shrimp per taco, a scoop of guacamole, a spoonful of pico de gallo, a spoonful of diced red onion and drizzle the avocado creama on top. (optional crunch some hint of lime chips on top for an extra crunch)

8) Enjoy!:)