Serves 2-4

Shrimp Tacos

• 1 lb uncooked large wild-caught shrimp, peeled and deveined
• 2 tbsp freshly squeezed lime juice
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Himalayan sea salt and pepper to taste
• 4-6 whole wheat tortillas

Combine lime juice, olive oil, cilantro, cumin, paprika, garlic powder, salt and pepper in medium size bowl, mix well. Add shrimp and marinate in the refrigerator for 30 minutes. While shrimp marinates prepare mango salsa and avocado sauce.

Mango Salsa

• 2 large mangos, peeled, pitted and finely diced
• 1/2 cup organic red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 medium lime, juiced
• 1 tbsp fresh cilantro, minced
• Himalayan sea salt to taste

Combine mangoes, red bell pepper, red onion, lime juice, cilantro, salt in pepper into small bowl, mix thoroughly. Refrigerate for 30 minutes.

Avocado Sauce

• 1 large avocado
• 1/2 cup grass-fed, organic plain Greek yogurt (or plant-based yogurt)
• 1 medium lime, juiced
• 1/2 tsp garlic powder
• Himalayan sea salt and pepper to taste

Combine avocado, yogurt, lime juice, garlic powder, salt and pepper into food processor or blender, blend until smooth. Transfer to small bowl and refrigerate for 30 minutes.

Cook shrimp mixture in medium size skillet on medium-high heat until shrimp is thoroughly cooked. Spoon cooked shrimp into whole wheat tortilla and top with mango salsa and avocado sauce. Serve immediately.

Nutritional Information (without toppings):

Total Calories 478, Total Fat 21g, Carbohydrates 136g, Sugars 2g, Dietary Fiber 2g, Protein 36g, Sodium 650mg, excellent source of selenium and vitamin B12