By: Kelli Whitman

When I do my grocery shopping, I never really venture near the fish counter. I find it a little intimidating because I haven’t had much experience with fish. If I were to ever have fish, it is usually frozen and already cooked. But I dipped my toes in the water and made my way over. The woman working there was very nice and taught me some tricks about how to buy fish and read the signs correctly.

I thought I would start with something a little easier and work my way up so I bought myself raw, deveined shrimp with the tails and shells still on. It was totally worth it. These shrimp taco/lettuce wraps were so delicious I didn’t leave myself any leftovers. The shrimp sits on a unique avocado slaw that is packed with flavor. Since I only cook for one, I will increase the size of this recipe to suit a family. I used lettuce wraps but you are more than welcome to use real taco shells or tortillas. I’m trying to make up for all the chips and dip I ate during the Super Bowl!
For the Shrimp:
-          1 lb. of shrimp, deveined with tails and shells removed
-          1 tsp. cumin
-          1 tsp. chili powder
-          ½ tsp. cayenne pepper
-          Salt and pepper

Toss shrimp with seasonings until coated. Drizzle oil in a pan on medium heat. Cook the shrimp until pink throughout.

For the Avocado Sauce:
-          ½ cup cilantro
-          ¼ cup of green onion
-          ¼ cup vegetable oil
-          ¼ cup water
-          3 cloves of garlic
-          ¼ tsp. salt
-          Juice of 2 limes
-          1- 1 ½  avocado

Add all the ingredients in a food processor except the avocado. Pulse until consistent. Add avocado and pulse just a few times, until mixed together.

For Assembly:
-          8 lettuce wraps, taco shells, or tortillas
-          2-3 cups of coleslaw mix
-          Cotija cheese
-          Additional cilantro
-          Lime wedges

Pour avocado sauce over the coleslaw mix and stir evenly. If you are using taco shells or tortillas, toast them until warmed. Spoon avocado slaw on the bottom of your taco, followed by the shrimp. Sprinkle Cotija cheese and extra cilantro. Squeeze lime wedge over the top. Delish!! A filling, delicious meal, that’s good for you too!