As someone who lives in Southern California, tacos are a big food group here. Almost everywhere you go, someone will offer tacos. Specifically shrimp tacos. One of my favorite Mexican places here offers a to-die for shrimp taco. However, it’s not the healthiest thing to eat…
That’s where these come in. These tacos completely cure my craving for any the tacos, as they are much healthier. I’m still on the avocado hype train, so I’ve been making everything with avocado! Besides salmon, shrimp is my favorite seafood to make. I buy bags of it from the store frozen, as it is extremely convent.
These tacos are perfect for a simple dinner, and with Cinco de Mayo coming up, these will make for the perfect dinner around all the chips 😉
INGREDIENTS (Serves one):
Two corn tortillas
3 oz shrimp (can be frozen or fresh)
1/8 bell pepper, chopped
1/8 golden onion, chopped
1/4 avocado, sliced
3 tbsp cheese of choice (I love feta!)
Taco seasoning (optional)
2 tbsp salsa of choice (optional)
1 tsp oil (for cooking)
In a pan that has been pre-heated to a medium heat, pour your oil on there and spread around. Place your chopped veggies and shrimp into the pan, and stir around with a spatula. While they are sautéing, slice your avocado and put to the side. Once the veggie medley is done, split it up and divide between the two tortillas. Add your cheese, salsa, and avocado slices on top, then enjoy! So simple and light, but packs a ton of punch and nutrients.
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!