Shrimp Tacos with an Avocado Crema

Hey guys! So some of you know that I’ve been on a new diet- the 21 Day Fix from Beachbody. This diet (do I even call it a diet?) has been really interesting so far, because I have to eat foods according to what the color coded containers say I can have in a day. I’ve questioned whether or not this was a diet because of how much food you’re actually allowed in a day. Example: Because of how much I weigh and how much calories I’m supposed to be burning and such, I’m allowed 1,200-1,499 calories a day, which then means I can have 4 containers of veggies, 2 containers of fruit, 4 containers of proteins, 2 containers of carbs (crying right now, because carbs are life), 1 container of healthy fats, 1 of seeds and dressings, and 3 teaspoons of oils and nut butters.

When I first heard of this, I was like, uhhhh only that many calories a day? But then my containers arrived in the mail, and actually trying to eat that many containers in a day is a LOT of work. It’s so much food!! But you want to portion it out wisely, and try to eat every 2-3 hours, because that’s how you really get your metabolism going. Eat more to lose more weight, crazy right?! Anyways, I’ve had to get really creative with some recipes, because we’ve been eating a lot of the same stuff, and it’s just getting really stale. So lo and behold, here is my simple and quick recipe for Shrimp Tacos with an Avocado Crema.

Shrimp Tacos

For the shrimp:

  • Chili Powder
  • Cayenne Powder
  • Pinch or two of sea salt
  • Black pepper
  • Splash of lime juice
  • Corn tortillas

Avocado Crema:

  • Half an avocado
  • maybe half a cup of plain greek yogurt or regular yogurt
  • pinch or two of sea salt
  • A few splashes of lime juice
  • Chili powder
  • Cayenne powder
  • Water to the consistency you like

Refreshing slaw:

  • Chopped red bell pepper
  • Chopped red onion
  • Cilantro
  • Diced pineapple
  • Sliced cabbage or Chopped green leaf/romaine lettuce
  • Chili powder
  • Cayenne
  • A few pinches of salt
  • A few splashes of lime juice

I’ve never been a huge person to taste and season as needed, or just toss some stuff in and hope that it tastes amazing. In fact I downright hate it because my mom used to do that to me all the time and literally everything I made never tasted the same way. Buuuuuut don’t hate me because I’m doing it to you now, haha!

Don’t fret though, because this is honestly such an easy recipe. You seriously just have to mix all those ingredients together and adjust it to your tastebuds. The 21 day fix allowed us to go crazy on the herbs and most seasonings, but we did have to watch how much we had to make on the other veggies and shrimp, which is why I don’t have specific amounts.

Make sure the shrimp is defrosted and patted dry. You want to make sure to do that because you don’t want to “boil” the fish, you want to sautee it and make sure it gets that great flavor from cooking it in the pan really quick. Shrimp already releases a lot of moisture, so trust me, you don’t need any excess water in that pan. Shrimp also cooks reaaally fast, so if your shrimp is defrosted, it really only needs like 5 minutes or until it’s pink and then it’s done. Any more longer and you’ll end up with rubbery tough shrimp.

Put it all together and it’s M-A-Zing! If you try this out, let me know what you think! It’s seriously such a yummy party in my mouth. Brb, on my way to make this for dinner tonight. Haha!

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