This is quite possibly the healthiest Mexican dish I have eaten. Notice the lack of CHEESE????? This is made up of veggies and shrimp with some dairy free sour cream to top it off. It’s delicious!!! Do you know what even makes it easier to throw together? A tube of guacamole, now found in your grocery store. No more looking for the avocado you can actually mash the same day you buy it and it hasn’t over ripened sitting in your frig just waiting for the opportunity to grace your recipe. I don’t know about you, but having the right avocado on hand is tricky for me. This is easy to assemble and the filling could actually turn into a topping over lettuce if you are gluten free.
Prep the veggies:
Quarter your lime
chop: 1 poblano pepper and 1 onion (You can slice these too but I think it’s easier to eat when chopped)
In a skillet:
Use a drizzle of oil and medium heat to cook the pepper and onion. about 5 minutes sprinkle a little salt and pepper and 1 1/2 tsp. taco seasoning mix….remove from heat
Rinse and paper towel dry 10 oz. of raw shrimp and sprinkle with 1 1/2 tsp taco seasoning mix
Push the veggies to the side of the pan, add a little more oil and cook the shrimp for about 3-4 minutes. Stir in the veggies and squeeze 2 quarters of the lime into the mix. Add just a little more salt and pepper to taste
As that is cooking: mix 4 TBl. of Dairy free sour cream and 1/2 tsp Smokey paprika. (Add just a tiny amount of water till you get a drizzle consistency) .
Divide your shrimp and veggies between 4 flour tortillas. Add a dollop of guacamole and drizzle with sour cream mixture. Serve with remaining lime wedges and hot sauce for those that like things a little spicier.
