Shrimp Street Tacos

A lot of my meals look the same and are different variations of each other. If you have been on my blog before, you have seen my recipe for easy chicken tacos. Well, this is gonna be similar to that with a different protein and some different toppings and ingredient choices.

The hardest part about being on a fitness and wellness journey is arguably the grocery shopping. It is so difficult for me to pinpoint at the beginning of the week what I need because I crave different things throughout the week. Sometimes, I'll buy ingredients for mediterranean bowls when I would much rather eat homemade chipotle bowls instead, but it is important to have a couple staples in your reach at all times. I always try to have a surplus of at least three proteins (I usually choose chicken breast, ground turkey, and shrimp), staple vegetables (I usually choose red onion, cucumbers, brussels sprouts, tomatoes, and bell peppers), carbs which I almost always am full-stocked with in my pantry, and some creative ingredients that can level up your meals, such as special low-calorie sauces and toppings.

This is such a simple and low-calorie option that was such a filling dinner and definitely Lent friendly for those who participate. Shrimp take literally 2-3 minutes to cook and the pico de gallo I made on top can be made hours before to let the juices marinate and to make the flavors taste even better.

MACROS

CALORIES: 285 CALORIES

PROTEIN: 40 GRAMS

CARBOHYDRATES: 35.5 GRAMS

FAT: 7.8 GRAMS

INGREDIENTS:

- 3 Mission Carb Balance Street Taco Tortillas

- 8 ounces large shrimp, peeled and deveined

- Handful of cherry tomatoes

- Fresh-squeezed lime juice

- Handful of diced onions

- Handful of cilantro, finely chopped

*For the pico de gallo, I tracked it as one serving of chipotle pico, which estimates to around 20 calories. That is included in the macros*

DIRECTIONS:

1. Season the shrimp to your liking. For a mexican-inspired taste, I used salt, pepper, garlic powder, paprika, chili powder, and some freshly-squeezed lime juice.

2. Dice your tomatoes, onion, cilantro, and squeeze your lime juice and mix to make a delicious pico de gallo. Season with salt and pepper. Let sit in the fridge at least 10 minutes to get the flavors marinating together.

3. Spray some cooking spray in a pan on medium high heat. Throw in your shrimp and cook about 1-2 minutes per side, or until you see the shrimp starting to turn orange.

4. Assemble your taco, starting with your shrimp and pico de gallo, and adding whatever other toppings you'd like. Garnish with a lime wedge! I added some Cholula on mine :)

This is the most simple yet delicious meal and I am literally so excited to make this again. If you're in a bind but want to eat something really good, the beauty of this recipe is that if shrimp, if you let it soak, takes maybe 20 minute to defrost and even quicker if you just rinse them under cold water. The cooking time takes 2-3 minutes max, and the toppings are pretty easy. Hope you guys enjoy this one!