Shrimp Fajitas

In our house we are constantly fitting the “same taste battle”. We found out what I could and couldn’t have, we figured out a few staple sauces and well  basically used them to death!

In an effort to try something new…

(Tangy Shrimp avocado fajitas on a tasty corn shell.)

2 cups of cabbage  (slaw mix)

2 cloves of garlic

5 mushrooms sliced

1 red pepper sliced

10-12 Large shrimp, de-veined with tails removed

1/2 cup black beans (optional)

1 large avocado  diced

Sauce:

2 table spoons of Dijon mustard

4 table spoons of olive oil

1 teaspoon of cayanne pepper

 1/2 lemon squeezed

1/2 lime juice squeezed

pinch of pepper and salt

In a heated pan add olive oil and garlic. After softened add in mushrooms, pepper and cook for 5 minutes. Add in coleslaw mix and shrimps stirring occasionally for an additional 5-7 minutes until shrimp becomes cooked (if pre-cooked reduced time). Add salt and pepper to taste.

In an oven (or toaster oven) heat corn tortillas shells until warm.

Put two spoon fills of veggie/shrimp mix  to heated corn shells, add avocado ad drizzle sauce over top.