Shrimp Tacos

As I looked through my recipe idea book and back at what I've done in the last few weeks... I see chicken, chicken, and more chicken! Why not change it up a bit! Tonight's dinner was so delicious, the seasoning of the shrimp, the bright sweetness of the red pepper, bold taste of the red onion... wonderful! This meal fed two well (two tacos for me, three for my husband). If you have more mouths, double the recipe.

Ingredients:

25 shrimp (we used frozen uncooked, thawed)
1 Red Pepper, chopped
1/4 Small Red onion, chopped
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
1/4 Teaspoon Onion Powder
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Lime Juice
5 Corn Tortillas
Coconut oil, for cooking


Optional toppings:

Quinoa
Greek Yogurt
Salsa
Avocado
Cilantro
Whatever your heart desires



Start by thawing your shrimp.

While shrimp is thawing, chop red pepper and onion. Start by crisping your tortillas as well (these seem to take a while). I spray a non-stick pan lightly with coconut oil and sprinkle just a pinch of salt down before placing the tortilla on top to crisp up.

Once shrimp are thawed, pat dry and add chili powder, cumin, onion powder, oregano, paprika, salt, black pepper, and lime juice. Spray non-stick skillet with coconut oil. Cook in a single layer on medium heat for 2-3 minutes per side.

Assemble tacos however you desire! Add whatever (healthy) toppings you would like!