Well, I attempted a healthy recipe last night, and am glad to say that I didn’t do half bad. Woo-hoo! Go me! I had been planning it since we went grocery shopping this past weekend. I wanted to do crab tacos, but the crab in our area was dainty and just didn’t look all that great. (I’ll thank our lovely oil companies for the current state of my seafood.) So, I substituted shrimp instead. It worked well, I think; however, I would have preferred crab to cut the tangy-ness a little bit, but it was good all the same. This is a very quick recipe, and once you begin, you’re committed to finish. So grab all your stuff and lay it all out before you begin. My wife is happy that I am attempting healthy recipes. It’s a huge stretch for me. But, as I get older, my metabolism is trying not to let the screen door hit it on the way out. I expect to have a lot more seafood- and chicken-based recipes coming your way.

Shrimp, Avocado Tacos

Serves 4

Ingredients

4 Roma Tomatoes

1 Garlic Clove, minced

2 Large Fresh Jalapenos, seeded and diced

1/2 Cup Cilantro

1 Lime, juiced

Kosher Salt & Pepper

1 Teaspoon Olive Oil

1/2 Onion, chopped

1 1/2 Cups of Cooked, Shelled, Deveined, Tailess Shrimp

8 Taco Shells

1 Cup Mixed Lettuce Leaves

1 Cup Mexican-Blend Shredded Cheese

1 Avocado, thinly sliced

Directions

1. Preheat oven to 350 degrees.
2. Put tomatoes, garlic, half of the jalapeno, 1/4 cup of cilantro, and lime juice in a food processor and pulse to make a salsa.
3. Saute’ onions and remaining jalapeno over medium-high heat until onions turn opaque, about 4 minutes.
4. Add shrimp and heat through an additional 2 minutes.
5. Warm taco shells in oven about 3 minutes.
6. Fill tacos with shrimp mixture and top with lettuce, avocado, salsa, and cheese.
7. Enjoy!