Fitness Food Friday: Grilled Shrimp Tacos

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Meet the Author:

Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at sarahpersonalchef@gmail.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!

Grilled Shrimp Tacos

Make taco night extraordinary with these deliciously simple grilled tacos. So easy to whip up with minimal prep time required. They make a great meal on the go. My kids love them because they get to build their own and get to eat with their hands. I love this dish because it's a great way to get protein and veggies all at the same time.

Grocery list

1 lb. shrimp (peeled and deveined)

Corn tortillas

Cilantro (chopped)

Red cabbage (sliced thin)

Green onions (cut longwise)

Black beans (washed and drained)

Yellow pepper (thinly sliced)

Sliced avocado

Pinch of cumin

Pinch of chili powder

Pinch of cayenne

Pinch of salt and pepper

Drizzle of extra virgin olive oil

Dollop of Sour cream (optional)

Sharp Cheddar cheese (optional

Cooking

To begin, place cumin, cayenne, and chili powder in a bowl with enough olive oil to make a marinade. Place it to the side. Next, sprinkle salt and pepper on the shrimp. Now place the shrimp in marinade and coat them evenly. Place on the grill and cook until done. This usually takes about 2-3 minutes on each side.

Grab a tortilla and put it in the microwave for half a minute or so to make it soft, and ready to fill and roll. Another variation I like to do is sauté the tortillas for a minute in a sauté pan with a tiny bit of avocado oil. Finally, build tacos with all your favorite toppings that I mentioned above.

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