Whole wheat or corn tortillas (preferably fresh without preservatives)
1/4 lb. PER PERSON Small Wild caught shrimp (fresh or frozen and defrosted under cold water)
2 Tbl Olive oil or Butter (or a little of each)
2 cloves Garlic, minced
3 Scallions, chopped (whites and greens divided)
1 big handful Cilantro, chopped
1 Avocado, sliced
shredded organic Cheddar cheese (optional)
Chopped Red Cabbage OR Crunchy Mexican Black Bean Salad:
Heat oil in skillet over medium high heat.
Add garlic and the white bulbous part of the scallions. Let cook a few minutes until aromatic.
Add shrimp and season with salt and pepper.
Once hot and cooking, squeeze the lime into the pan and scrape up any brown bits.
Stir occasionally until cooked, about 6-8 minutes.
Serve with warm tortillas, avocado slices, red cabbage (or cabbage salad), cheese and your favorite hot sauce.