These shrimp tacos are perfect for a healthy dinner or for using leftover shrimp for a light and healthy lunch!
I despise New Year’s resolutions. I swear I always make one and then fall off the wagon a few weeks later. Over the course of the year, I put on at least 10 pounds. I blame overeating and just being unhealthy. Back in September a friend invited me to try spinning. I hadn’t worked out in months and was nervous. The class was right after dropping my kids off at school though so I couldn’t say no and I signed up. Needless to say, I was hurting for the next week. Literally. I could barely walk. I forced myself to go again a few days later, started taking a few extra classes other days like Zumba and step and never looked back. I was hooked.
Eating healthy came hand in hand with working out. Yes, I totally indulge in chips and dip (dips are my favorite thing ever) but when I started working out and didn’t ‘diet’ I just tried eating better and everything in moderation, it fell together. Yes, I still eat Wendy’s. I could never stop eating junk altogether but I have started eating much better overall and even my husband who works out jumped on the less red meat and more seafood train.
I love that these shrimp tacos are healthy, taste great and also uses our Fresh Homemade Salsa.
Shrimp Taco Recipe
- 16 oz raw jumbo shrimp, deveined
- 2 tbsp. olive oil
- 1-2 tbsp. fajita seasoning
- homemade salsa for topping
- corn tortillas
- shredded lettuce
- salt & pepper to taste
- 1 tbsp. cornstarch
- 2 tsp. chili powder
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. sugar
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. cayenne
- ½ tsp. cumin
- *Combine ingredients and store in an airtight container such as a mason jar.
- 1 Avocado, mashed
- ¼ C. of mayonnaise
- ¼ C. sour cream
- 1 tbsp. milk
- 1 tsp. white vinegar
- pinch of salt
- ½ tsp. dried parsley
- pinch of dill weed
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- *Combine all ingredients in a 16 oz mason jar and shake to combine.
- Heat the 2 tablespoons of olive oil in a large skillet.
- Add in the fresh shrimp and sprinkle liberally with fajita seasoning. We love spice so we like to add a lot. Salt & pepper the shrimp to taste.
- Cook the shrimp until pink on one side (5-6 minutes) and then saute the other side until pink.
- While the shrimp are cooking, I like to warm up the corn tortillas in a separate pan on both sides until soft.
- Remove the tortilla's and cooked shrimp from heat.
- Add lettuce, cooked shrimp, homemade salsa and homemade avocado ranch to each taco.
- Serve warm.
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