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
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.