This dish is a lesson in simplicity. It doesn't take a million exotic ingredients, and all day to put a flavorful dinner on the table. This recipe is about as easy as it gets.
I was first introduced to this recipe by my mom, the summer before my senior year of college. I was living with my parents for the summer, taking Calculus at the local community college and working full time as a teller at a bank. I distinctly remember this summer for a couple of reasons:
1. That summer was insanely busy. Very little sleep was had that summer.
2. My mom was on Weight Watchers, and I was doing Slim-Fast.
3. I passed Calculus!
So as my mom was discovering Weight Watchers, she was also bringing lots of healthy new recipes to the table. Literally. This was one of them. I wasn't quite the foodie I am now back when I was younger, so I completely changed my mom's recipe at the time. I added sour cream, salsa, cheese, onions, and shredded lettuce. And oh yes, flour tortillas. Looking back, this could have occurred because the only thing I was "eating" all day was Slim-Fast and I was always ravenous by the time I got home. Anyways...
While all that jazz tasted delicious, this recipe really shines by the way that these few ingredients meld together. So please, resist the urge to add more toppings. Slowly put those flour tortillas back on the grocery store shelf, and pick up the corn ones. And for heaven's sake, don't omit any of the ingredients. Just trust me on this one :)
Ingredients (serves 6- 2 tacos each):
1 lb cooked shrimp, tails removed, roughly chopped
1 cup tomato, chopped
1 cup avocado, chopped
1/2 cup cilantro, chopped
3 garlic cloves, minced
3/4 tsp salt
1/4 tsp black pepper
1/4 cup lime juice
12 (6 in) corn tortillas
1. In a large glass bowl, combine shrimp through lime juice. Cover, and chill for 30 minutes. Stir occasionally.
2. Heat tortillas according to package directions. Divide shrimp mixture among tortillas. Serve immediately.
|Recipe adapted from Cooking Light.|