Shrimp Tacos

Tacos are one of the easiest and quickest meals to prepare - and the filling possibilities are endless!

These Shrimp Tacos are a little spicy and a little sweet.

Light, yet very satisfying.

Naturally gluten free too!

1 lb Shrimp, peeled and deveined

1Tbsp Olive Oil

1 Tbsp Taco Seasoning

(See my post on Homemade Spice Blends)

6 Corn Tortillas

Toppings:

Super Simple Guacamole

Trader Joe's Corn Salsa

Colby Jack Cheese

In a bowl, combine the shrimp, olive oil and Taco Seasoning.

While the shrimp are marinating, grill your corn tortillas.

Simply lay them over the open flame of your gas cooktop - or grill.

Turn them when they just begin to char.

This is a trick that I learned from the Pioneer Woman that really gives corn tortillas a great flavor and helps them to hold together.  Don't skip this step - you will be amazed the difference it makes!

Next, Sauté the shrimp over medium/high heat until they are pink or opaque

- about 3-5 minutes, turning to evenly cook.

Now you are ready to build your tacos.

I like to chop the shrimp into small pieces to make the tacos easier to handle.

Lay out the 6 tortillas and evenly portion the shrimp on to each one.

Then top with your favorite taco ingredients.

Our favorites are Corn and Chile Salsa (from Trader Joe's - pictured above)

Super Simple Guacamole,

Monterey Jack Cheese and Fresh Cilantro.

Here is where you can get very creative!

Makes 6 tacos.