As our quarantine cuisine continues I was itching to use my frozen shrimp in a more creative and fun way. Enter Taco Tuesday of course! These super easy Spicy Shrimp Tacos will have you reminiscing about warm summer days. The fresh tasting ingredients are a nice change from some of the pantry staples you may have been enjoying lately.  

What did I have on hand? Frozen shrimp (always), Sabra (R) guacamole singles, a few jalapeños, cilantro by accident (there was no parsley at the store!), arugula and the tortillas were in my freezer! 

Vinny loved them, I think he had 7 of them haha!

Spicy Shrimp Tacos 

Total Prep: 30 minutes 

Makes: ~10 Tacos 

 Ingredients: 

·      1 medium onion, sliced 

·      2 jalapeños, seeded & sliced (keep seeds for more heat)* 

·      1 tsp olive oil

·      Salt 

Sauce: 

·      ¼ cup prepared guacamole* 

·      ¼ cup light mayonnaise 

·      ½ lime, juiced  

·      ¼ cup chopped cilantro 

Shrimp: 

·      1.5 lbs shrimp (16-20ct), peeled, deveined  

·      1 tsp kosher salt 

·      1 tsp garlic powder 

·      ½ tsp cumin 

·      1 tsp chili powder 

·      ½ tsp onion powder 

·      2 tsp olive oil, separated  

·      ½ lime, juiced 

·      2 cups Arugula 

·      10 (8-inch) whole wheat tortillas 

Directions: 

1.     Heat oil in a skillet over low heat. Add onions, jalapenos and sprinkle of salt. Cook until onion is soft and golden brown, about 20 minutes. Set aside. 

2.     In a medium bowl, combine guacamole, mayonnaise, lime juice, cilantro. Cover and refrigerate. 

3.     Meanwhile, in a large bowl combine shrimp, salt, garlic powder, cumin, chili powder, onion powder and 1 tsp olive oil. Heat a large skillet over medium-high heat. Add remaining 1 tsp oil and seasoned shrimp. Cook until opaque and shrimp is cooked through on both sides. 

4.     Warm tortillas if desired. Assemble tortillas: Lay one tortilla on flat surface followed by avocado sauce, arugula, shrimp and onions & jalapeños. 

*NOTE: If serving with children, consider using only one jalapeno and remove seeds to reduce level of heat. I used store prepared guacamole, you can also use ½ avocado mashed. 

Nutrition information for 2 Tacos: 

456 Calories; 56g Carbohydrate; 14g Fat; 27g Protein; 1,677mg Sodium; 6g Fiber