I even dream food and cooking now. It’s better than laying awake at night thinking about global warming or nuclear reactors or tsunamis or, what used to be my big one, dog fighting. (I’m still very angry at Michael Vick and conspirators.) Ok, so granted I do have a few nightmares about Monsanto and pushing their genetically modified garbage on us in the name of “feeding the world” when it’s really about big business and how they can make the most money and hold our government in a vice but at least I feel like I can use my small space of the internet to stand on my soap box about it.
I digress; here is what we had for dinner.
For this one I would love to share what went into each taco and the exact serving size but it’s so hard to judge since my hubby and I both use different size tortillas, like different toppings etc. I very rarely do this any more but I’ll just give you the general idea and leave it to you to be creative. The only thing I did measure out was the avocado-honey sauce. A little sweet, a little tart and really creamy. Enjoy!
1 tomato, chopped
Shredded, reduced fat Mexican blend cheese
Additional sour cream
1. Blend the avocado honey sauce ingredients in a small blender.
2. Season shrimp with jerk lime seasoning and squeeze juice of half lime over. Heat a large skillet over medium high heat, spray with cooking spray. Add shrimp and cook 2 minutes per side or until outside is golden and shrimp is just cooked through. If needed, add a splash of beer to degalze pan and prevent burning.
3. On each tortilla place shrimp, 2 Tbsp avocado honey sauce and optional toppings desired.