This shrimp taco recipe is quick and easy to make. The tacos can be multiplied to make for more people, and you can always alter the recipe to fit your dietary wants. These tacos are full of flavor and have a variety of color with the use of avocado, red onion, and cherry tomatoes. It is an easy way to fit vegetables into your day. The tacos remind me of hot, summer days and offer a bit of Southern California flare.
The USDA (United States Department of Agriculture) recommends eating foods high in omega-3 fatty acids at least twice a week. These fatty acids are necessary for your body to function and provide a variety of health benefits such as lowering triglyceride levels, decreasing inflammation in joints, and possibly have a beneficial effect on retaining memory. Omega-3s can be found in fatty fish and in plant-based sources such as nuts and seeds. Shrimp are a good source of omega-3 fatty acids, making this dish one way to get in omega-3s.
Recipe
Makes: 1 serving
Serving Size: 3 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
· 3 Small Corn Shell Tortillas
· 10 Small Shrimp
· 1 Tbsp Olive Oil
· 1 tsp Minced Garlic
· 2 Tbsp Cilantro
· 1 Lime
· 1 cup Shredded Cabbage
· 1 Tbsp Mayonnaise
· 1 tsp Red Wine Vinegar
· Dash Black Pepper
· ½ Avocado
· ¼ Red Onion
· 6 Cherry Tomatoes
Instructions:
1. Place shrimp under running water until it is flexible and no longer frozen. Remove shrimp tails.
2. On medium heat, heat the olive oil and minced garlic in a fry pan. Once heated place the shrimp in the pan. Cook on each side for 2-3 minutes. Sprinkle with 1 Tbsp cilantro and ½ lime when done.
3. Make homemade coleslaw by mixing shredded cabbage with mayonnaise, red wine vinegar, and dash of black pepper. Set aside.
4. Slice avocado, dice red onion, and dice cherry tomatoes for toppings. Set aside.
5. Construct tacos with shell, coleslaw, shrimp, avocado, red onion, and tomatoes. Sprinkle with cilantro and squirt lime over top of tacos.
6. Enjoy!
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