Shrimp & Avocado Tacos

We really love seafood in our house. It's at least one of our meals each week. If I were to cook only one seafood recipe for the rest of my life, this one might be it. So tasty, full of fresh items and oh so filling! Lets get started.

As always, the ingredients:

1 lb. raw large shrimp

1 container cherry tomatoes

1 large Avocado

1 container Arugula

1 tbsp fresh, finely chopped cilantro

1/2 cup Mayonnaise (organic or paleo are healthier options!)

Block of Monterey Jack cheese

1 package of gluten free tortillas

Lime juice

salt and pepper to taste

*Cut avocado into small cubes, and slice cherry tomatoes in half. Set aside. Chop cilantro.

*Cut each shrimp into 3 pieces. Place in hot skillet and cook until just pink.

*In a bowl, combine mayonnaise, cilantro, 1 tsp. lime juice and salt and pepper to taste.

*Toss shrimp in mayonnaise mixture (do not drain any liquid during the cooking of the shrimp, it's meant to be included with the mayo).

*In a hot skillet, warm your tortillas 10-15 seconds on each side. Don't be afraid of the gluten free wraps! My husband made a face at them initially (and so did I!), but they taste just fine and are even a littler "heartier" than traditional tortillas!

*Then add shrimp mixture, and top with shredded monterey jack, tomatoes, arugula and avocado.

**For oven potatoes recipe, click HERE!