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Coming atcha with a super easy and delicious lunch or dinner idea for you – tacos!!!

Have you ever met anyone that doesn’t like tacos?? That’s right, everyone loves tacos!! And if you DO happen to meet someone who doesn’t like tacos, you should definitely reevaluate your friendship, just saying…

These soft corn tortillas (click here for a low-carb cauliflower taco shell recipe) are stuffed with spicy grilled shrimp and the most wonderful mango and avocado relish and the whole thing comes together in about 20 minutes. So if you are pressed for time (and who isn’t) but still want a healthy dinner, this is it!

The relish is just a mixture of sweet mango, creamy avocado, crunchy red cabbage, cilantro and a little bit of red fresno chilies and lime juice. And the relish is one of those sides that can pretty much go on and in anything – top some grilled pork or fish with it, wrap it inside a breakfast burrito for a tropical twist, top your favorite green salad with it, and you can even use it as a chip dip!!

Hope you guys are enjoying your weekend!

XO,

Jenn

spicy shrimp tacos with mango and avocado relish

makes about 8 tacos

for the relish:

one ripe mango, peeled and cut into chunks

one ripe medium sized avocado, peeled and cut into chunks

2 cups shredded red cabbage

1 red fresno chili, minced

3 tablespoons minced cilantro

1 tablespoon lime juice

salt

black pepper

In a medium sized bowl, add the mango, avocado, cabbage, chili, cilantro and lime juice. Gently toss to combine. Season with salt and pepper to taste. Set aside.

for the shrimp:

1 pound raw, deveined and peeled shrimp

1 teaspoon ground cumin

1 teaspoon ground paprika

1 tablespoon ground chili powder (use mild if you don’t like spicy food and hot if you do) (I use this brand)

1 teaspoon salt

1 teaspoon ground black pepper

extra virgin olive oil

Place all the spices into a medium sized bowl and mix to combine. Place the shrimp into the spices and stir the shrimp around until they are all covered with the spice mixture. Heat a cast iron skillet (or other heavy bottomed pan) over high heat and coat the bottom of the pan lightly with the oil. Working in batches, place enough shrimp into your pan to make one even layer. Turn the heat down to medium and let the shrimp cook on the first side for about three minutes, then flip each shrimp over and cook for another one to two minutes, or until they are cooked through. Remove the cooked shrimp to a plate and repeat the process with the remaining shrimp until they are all cooked.

assembly:

Warm up your favorite taco shells. Add the shrimp to the bottom of the shell, then top with the mango relish, and enjoy!!

my notes: These shrimp work great on the grill too! You may not enjoy whole shrimp in your tacos like I do, so you can just give them a rough chop before placing them into your taco shell. The mango relish is delicious but won’t last too long. If you want to save some, make sure to place it in a covered container in the refrigerator and eat it within two to three days. Questions? Leave a comment in the section below or send me an email!!

Hello friends!! And happy weekend to you. It’s been pouring rain here again for the last ummm…three hundred days in a row or so (kidding…it’s been only three days…) and that means I’ve been chopping, mixing and cooking like crazy because it’s what I do when it’s raining nonstop.

Don’t get me wrong, there’s tons of other things I would love to do when faced with a rainy day…sleeping in, reading a good book, taking a nap, sipping on some tea and working on some arts and crafts project of some sort. Honestly, just a big quiet day listening to my thoughts and the rain on the windows.

But then reality comes crashing in and I laugh because really? I have two kids and there’s nothing quiet or napping about them. So I come up with a plan that can include everyone under three feet tall but still allow me some sort of creative outlet.

The baby gets some wooden spoons and bangs away while my mini-sous chef helps me chop and taste and stir. We take hours to build lunch and mostly eat leftovers for dinner but it’s because we cook in between taking breaks to jump in puddles, gather raindrops on our tongues, and run out into the garage with our flashlights so we can sit quietly and listen to the rain on the rooftop.

It’s all about balance really. Life I mean. I know there will be a day where I miss the loud racket of toys crashing into each other and onto the floor…the sound of the heaviest footsteps known to man (but found in a four year old child) that runs up and down the hallway at the crack of dawn…and those little baby hands that grab my chin fat (egad!! that hurts worse than a grease burn) and pulls with all her might.

But in the meantime, the three of us made these yummy little tacos to share with you. They are vegetarian – made simply with shitake mushrooms, radicchio and red onion – but you could totally add some chickpeas, or pintos, or meat like chicken or beef to the mix, if that’s what you are craving. We topped everything with a spicy avocado cream, and some crunchy microgreens – but if you are avoiding dairy just leave it out and add some mashed or sliced avocado to the top of each taco.

Gotta get back to the puddle jumping – the natives are getting restless. 🙂 I hope you enjoy this bit of yumminess from the three of us to you.

xo,

Jenn

shiitake mushroom, radicchio and red onion tacos with spicy avocado cream

makes about four cups of filling

8 ounces shittake mushrooms, stems removed and thinly sliced

1 small red onion, peeled, stems removed and thinly sliced

1 small head of radicchio, cored and thinly sliced

1 small clove of garlic, minced

extra virgin olive oil

salt

black pepper

cauliflower tortillas (recipe here) or corn tortillas

microgreens or cilantro

1 ripe avocado

1 lime

1/4 cup nonfat greek yogurt, coconut yogurt or almond yogurt

1/2 teaspoon chili flakes

for the spicy avocado cream:

In a small bowl, mash up the avocado. Add a squeeze of lime juice, the chili flakes, and a pinch of salt and pepper to the avocado and stir to combine. Add the yogurt and about 1/4 cup of water to the bowl and stir everything to combine. Taste and adjust seasonings as needed – adding more water to get the sauce consistency that you like.

for the filling:

Place a large skillet on your stove and turn the heat to high. Add a good glug of olive oil to the pan, also adding the shitake mushrooms. Add a pinch of salt and pepper to the mushrooms, stir and turn down the heat to medium-high. Cook the mushrooms, stirring occasionally, until the mushrooms release all of their liquid and then soak it up again and have turned brown. Add the onion to the mushrooms and cook for about five minutes until the onions soften. Add the radicchio and garlic to the pan (adding some more olive oil if everything is getting to dry) and cook only until the radicchio is wilted – about three minutes.

to assemble:

Warm the tortillas and place them on a plate or platter. Place a bit of the filling into each taco. Top with a spoonful of avocado cream and sprinkle with microgreens or cilantro sprigs.