I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.
- Shrimp – for this I like the raw fresh or frozen large kinds. Sometimes I get them with tails on to save money
- Bell Peppers – I usually use red, yellow, and/or orange to keep the color balance the same in the pan. I slice into strips.
- 1-2 Fresh Jalapeño
- Green Onions – slice the bottom (white) parts for the cooking and save the green slices for the taco garnish
- Lime – cut 2-3 limes in half. Use one for the cooking part and one to garnish each taco for fresh lime taste.
The Cooking Part …
Melt 1 table spoon of coconut oil in a frying pan. Once melted add the onion and jalapeño and sauté for about 2 minutes. Add the peppers and sauté for another 3-5 minutes or until the onion, jalapeño, and peppers are soft, but not droopy. Add the shrimp and cook until all are pink. It is easy to over cook the shrimp so I work to stir often and make sure I pay attention to the coloring and size. They shrink and get rubbery when overcooked. Squeeze the juice of 1 lime over the contents of the pan, stir a couple of times and cut the heat. Squeeze the rest of the lime over each finished plate for fresh lime taste.
What to serve with …
I eat this delicious and fresh meal over salad greens, on corn tortillas, with rice on the side, black beans, pinto beans, or corn. I also like to serve with thick tortilla chips and salsa or pico de gallo.