Shrimp Tacos with Citrus Guacamole

Is it just me, or does each winter seem longer than the last?

The upside of this, I suppose, is that each year we're even happier when spring finally arrives, and even more ready to let go of winter comfort foods and embrace the flavors of spring.

I've written before about how I subscribe to the Fresh 20 meal planning service. For an annual subscription price that I consider very affordable, I receive a weekly meal plan with five dinner recipes (sized to serve a family of four, or two adults with leftovers) along with a shopping list. The five recipes draw from a list of 20 ingredients each week—hence the name of the service. The focus is on unprocessed foods, fresh produce and seasonal ingredients.

Because of this, the plan has breathed variety into my cooking! I used to get stuck in a rut and be making winter recipes into the summer and summer recipes into the winter because I'd find a bunch of recipes I liked and just keep making them, since I was too lazy/didn't have time to hunt down some new recipes. Now I just go and download my plan each week! This service has saved me so much time. The recipes are quick to prepare, have simple instructions, and are always delicious! I'll share one of them with you here today so you can see for yourself.

Most (if not all) of this plan's recipes can be made compliant with the 21 Day Fix. That's what I did, as I've noted in my comments below.

This recipe is gluten-free. For those who've asked me for vegetarian recipes, I hear you and I will be posting some soon, I promise!

Shrimp Tacos with Citrus Guacamole

2 Tbsp red onion, minced

1/2 tsp garlic, pressed or minced

1/8 tsp paprika

1/4 tsp cumin

1 tsp salt

4 tsp honey

Zest of one lime

3/8 c freshly squeezed lime juice (3 limes)

1 lb shrimp, peeled, deveined, tails removed

2 Tbsp cooking oil (I used olive oil)

3 Tbsp white wine vinegar

4 c Napa cabbage, finely shredded (1/3 medium head)

2 avocados, peeled and cubed

1/3 c Greek yogurt (original recipe calls for sour cream instead)

8 taco shells (the pre-curled kind made from corn tortillas; ideally, 3 ingredients or less)

In a small bowl, combine red onion, garlic, paprika, cumin, 1/4 tsp salt, 1 Tbsp honey, and the juice of two limes. Whisk together and pour over the shrimp. Marinate the shrimp in the refrigerator for at least one hour (can be done the night before and left overnight).

In a large bowl, whisk together vinegar with 1/4 tsp salt and 1 tsp honey. Add the shredded cabbage and toss to combine; let sit for at least 10 minutes.

In the bowl of a food processor or blender, combine the avocados, yogurt, lime zest, the juice of one lime, and 1/2 tsp salt. Blend until smooth and transfer to a serving bowl.

Once the shrimp are ready to cook, heat 1 Tbsp of the oil in a large sauté pan. Use a slotted spoon to remove the shrimp from the marinade, so the marinade is reserved. Add half the shrimp to the pan and cook 1-2 minutes, stirring and turning continuously. (The shrimp will turn opaque white when fully cooked.) Remove the shrimp from the pan as they finish cooking and place them in a serving bowl. Once the first batch of shrimp is done, add 1 Tbsp of oil to the pan, and again use a slotted spoon to place the remaining shrimp in the pan. Cook them in the same manner and remove them to the serving bowl when done.

Once the shrimp are removed from the pan, pour the reserved marinade into the pan, bring to a boil, and boil for 2 minutes until thickened. Pour the reduced marinade over the shrimp and use a spoon to distribute the marinade over all the shrimp.

You've got your taco bar; now it's time to assemble! In each taco shell, place cabbage and shrimp; finish with citrus guacamole.

21 Day Fix container counts: 2 tacos = 2 yellow, 2 red, 2 green, 1 blue.