Tasty Tuesday

In honor of Cinco de Mayo coming up, here is a great taco recipe that is not only delicious, but lighter than most!

Ingredients

For the Spicy Grilled Shrimp:

• 1 lb raw, organic shrimp
• 1 tsp olive oil
• juice, 1 lime
• 1 garlic clove, minced
• 1 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper (adjust depending on spice tolerance)
• 1/2 tsp dried oregano
• salt and pepper, to taste

For the Simple Slaw:

• 2 cups of coleslaw
• 1/2 medium red onion (about 1/2 cup), thinly sliced
• 1 tsp olive oil
• 1 tsp honey
• juice, 1 lime
• salt and pepper, to taste

For the Guacamole:

• 1 avocado (from mexico!)
• 1/2 medium red onion, finely chopped
• 1 garlic clove, minced
• 1/2 jalapeno, seeded and chopped
• 1 lime, zest and juice
• 1/4 tsp cumin
• salt and pepper, to taste

For the Pico de Gallo:

• Get the full recipe here
• 10 organic corn tortillas (I love these ones!)

Instructions

For the Spicy Grilled Shrimp:

1. Place shrimp in a bowl and top with all ingredients.
2. Let marinate for at least 1 hour (longer is even better!).
3. Once marinated, heat up grill or grill pan to high heat.
4. If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
5. Add shrimp and cook for 2 minutes on each side.
6. Remove tails before serving.

For the Simple Slaw:

1. Place coleslaw in a medium bowl and add onion.
2. Top with olive oil, honey, lime juice and salt and pepper.
3. Let marinate for at least one hour.

For the Guacamole:

1. Mash up the avocado in a medium bowl.
2. Add in chopped onion, garlic and jalapeno.
3. Top with lime juice and zest, cumin and salt and pepper.

Assembling the Tacos:

1. Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
2. Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
3. Feel free to add hot sauce for an additional kick.
4. Dig in!