If you've been following my blog, you know that things have been a little stressful in the Loy household as of late. Hooray for water damage! (...Said nobody ever) So when I knew that my husband and I both had the night off, I decided to put my worries about all this into something productive -- cooking! I love coming up with new & healthy recipes and trying them on my husband. He is the most honest person I've ever known so I always know that when he says it's good, he means it! And this one got 5 gold stars. He even asked when we could have it again. If that's not a win, I don't know what is!
The best part? This took me a total of 30 minutes, prep and cook time together! Delicious, quick and fun to eat -- that can't be beat. (See what I did there? I'm a rhyming queen, guys.)
Makes 2 Servings (4 tacos total)
- 10 Raw Shrimp
- 4 Corn Tortilla Shells
- 1/4 Small Spanish or White Onion, chopped
- 1/2 Avocado, sliced
- Sprinkle of Chopped Purple Cabbage
- 1/2 Lemon
- 1 Tbsp Olive Oil
- 1 Tsp Cumin
- 1/2 Tsp Garlic Powder
- Ground Pepper
- Sea Salt
Peel & devein raw shrimp. Rinse under cold water.
Combine oil, spices, and lemon juice from lemon in bowl and combine with shrimp. Make sure shrimp is coated with the spice mix.
Sautee onion in a little olive oil on medium-high heat. In separate pan on medium heat, place tortilla shell down for one minute and then flip. Repeat for all four tortilla shells. This heats them up nicely for you!
Once onions are translucent, add shrimp to pan. Cook about 2 minutes per side.
Add your shrimp and onion mix onto your taco shell, topping with avocado & purple cabbage for some extra crunch and voila, your taco is ready to be devoured!