By Shannon Keirnan
When I'm looking for a quick-fix meal with items I (usually) have on-hand, shrimp tacos are my go-to people pleaser. Better yet, they're super easy and fast, healthy, delicious... and can be thrown together in about fifteen minutes.
I paired today's lunch with an organic spring salad with a homemade Italian dressing courtesy of my roommate, and voila - a healthy, satisfying meal that can be whipped up without much effort.
1 bag wild-caught raw shrimp (no sulfates added)
Coconut oil (for frying)
2 - 3 Teaspoons Cajun seasoning (I make my own, but I also love buying pre-mixed seasonings at The Seasoned Home in Holland, MI, where almost all are made without caking agents or additives. Regardless of where you purchase your spices and seasonings, make sure you check the ingredients list and can pronounce everything on there!)
1 Green cabbage (Cut in half and sliced thin)
El Milagro corn tortillas
1/2 of a lime
1 bag frozen organic sweet corn
Coarse black pepper to taste
In a few tablespoons of coconut oil, cook the shrimp on low to medium heat. I allot 3 - 4 shrimp per tortilla.
In a small bowl, mash together the avocado, the juice of 1/2 of a lime, the pepper, and the Cajun seasoning.
In a small pan, add a little bit of coconut oil, and heat up a small serving (about 1 handful per tortilla) of the corn until it begins to brown and pop.
Once the shrimp are cooked pink and curled into a "C," set them aside on a paper towel to cool.
Fry your corn tortillas in a little drop of coconut oil, until each side is slightly browned. While you are doing this, you can peel the shrimp - I find that removing the tail and then pinching off the legs is the easiest way to remove the shell.
Combine the avocado spread, corn, shrimp, and sliced cabbage onto the tortilla, and serve!
Dressing Ingredients (DRY):
1 Tbsp. garlic salt
1 Tbsp. onion powder
1 Tbsp. sugar
2 Tbsp. dried oregano
1 tsp. black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbsp. dried parsley
1/4 tsp. celery salt
2 Tbsp. sea salt
Dressing Ingredients (WET):
1/4 Cup white vinegar
2/3 Cup olive oil
2 Tbsp. water
Whisk together 2 Tbsp. of the dry mix per serving of the wet ingredients to prepare. Refrigerate in a sealed container.