Shrimp Tacos with Fresh Pico de Gallo

Ingredients:

Tacos:

• 1 pound Argentinian Red Shrimp, uncooked, peeled and deveined (fresh or frozen)

• 1 tsp. cumin

• 1 tsp. chili powder

• ½ tsp. cayenne pepper

• ½ tsp. crushed red pepper flakes

• ½ tsp. garlic powder

• 1 Tbsp. olive oil

• 8 flour or corn tortillas

• 1 avocado, peeled, pitted, and sliced

• 8 Tbsp. Cotija cheese

Pico de gallo:

• 6 Roma tomatoes, seeded and chopped

• ½ red onion, chopped

• 1 Tbsp. olive oil

• 2 Tbsp. lime juice (1 lime)

• Salt and pepper to taste

• ½ bunch cilantro, chopped

Instructions:

1. Marinate shrimp:  Mix cumin, chili powder, cayenne pepper, red pepper flakes and garlic powder in a large freezer bag.  Add shrimp to mixture, mix and coat shrimp well.  Let sit while preparing pico de gallo.

2. Pico de gallo:  Add all ingredients in a medium mixing bowl.  Refrigerate while cooking the shrimp.

3. In a large skillet, coated with olive oil spray, over medium heat, cook shrimp mixture until shrimp are opaque.

4. Assemble tacos with tortilla, cooked shrimp, pico de gallo, avocado and a tablespoon of crumbled Cotija cheese. 

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Nutrition Facts:

Serves: 4

Serving Size: two tacos

Calories per Serving: 338

Grams Carbohydrates:  33

Grams Protein:  32

Grams Fat: 25

Equivalents: 4 lean proteins, 2 starches, 2 fat