Ingredients
1 lb clean shrimp (deveined, tails removed)
8 soft medium-sized tortillas
1 Tablespoon of your favorite taco seasoning
2 Tablespoons butter or oil
1 avocado, peel off the rind, and slice it
Shredded lettuce
Tomatoes, chopped
Fresh cilantro
Manchego cheese, shredded
Lime or lemon wedges
Optional: Purple (or green) cabbage, finely shredded
Directions
Season the shrimp with taco seasoning generously, then sauté in butter/oil in a non-stick cooking pan for about 3 to 5 minutes until they are pink and fully cooked. You may need to sprinkle with some more seasoning. (If you’re pressed for time, buy cooked shrimp, season them and heat them up).
Spritz the shrimp with lemon or lime juice, and turn off the heat. Now, the fun part –> time to assemble your tacos. Place the tortillas on a serving plate, and assemble starting with the shrimp. Place a few shrimp inside, a few slices of avocado, shredded lettuce (and cabbage if desired), some chopped tomato, cilantro and shredded cheese. Serve warm.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
