Photo Courtesy of Lincoln & Holland
After a long day of work, nothing is better than a homemade meal under your own roof. Cooking is not only a much healthier option – it is a wonderful, effective stress reliever. Thankfully, my refrigerator is filled with tons of yummy veggies and protein from my first FreshDirect order I received last night. I’m typically a grocery shopper who goes just about every Sunday, but decided instead to use a gift card I received for the holidays from my mom. FreshDirect definitely exceeded my expectations. I’m sold.
Being that it’s Tuesday and there is never a better time to have tacos, I decided to whip up a simple remix to Taco Tuesday: L&H’s Healthy Taco Tuesday Plate. Believe me, I love myself some corn tortillas, but it feels great knowing you don’t need to eat carbs and you can taste the same flavors.
Ingredients (Feeds 3 people, or 2 really hungry people):
Shrimp Marinade
- 1 lb. of medium shrimp
- 1/4 cup of olive oil
- 1/4 cup of lime juice (approx. 2 limes)
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons finely diced jalapeño pepper
- 1 tablespoon honey
Sides on Plate:
- 2 handfuls of arugula
- 1 avocado sliced
- 15-20 sliced cherry tomatoes
- 1 can of black beans
- 1 lime sliced
- 1/3 onion
- 1/2 cup of quinoa (or 1 cup if you want leftovers)
Photo Courtesy of Lincoln & Holland
Instructions:
- Prepare and boil your quinoa if you plan on including it as a side. (Helpful tip: cooking quinoa calls for a 1:2 ratio between quinoa and liquid; I just use water. Learn more here)
- Clean your shrimp. I leave the shrimp tails on and place them directly in a large ziploc bag.
- Marinate the shrimp with everything listed above and mix the marinade around well. Let sit for around 30 minutes (mine only lasted 20, because I was hungry).
- Chop all of the sides: avocado, cherry tomatoes, onion, lime and put on one plate.
- Take out a grill pan or a regular pan and cook your shrimp at medium-high heat for around 10 minutes.
- While cooking your shrimp, warm up your black beans.
- Plate your food accordingly. I really love having everything on one plate, so I can eat it like a salad.
- Boom. Now, sprinkle with some Cholula!
Photo Courtesy of Lincoln & Holland
Feel free to pop open a Corona… or just drink some water like me. Oh my, Taco Tuesday’s have changed!