Shrimp Tacos

I have been trying to eat more fish lately and less beef, pork & chicken. So, I was on the hunt for some seafood recipes and found these shrimp tacos at Loves to Eat. They sounded so good, and they were really good. Adam especially loved them. The flavors were so fresh and it was a neat twist on your typical taco. I think I would've liked the shrimp better by themselves than on the taco, but I think it's just because I'm not huge on fish tacos. The flavor of the shrimp was great, though. I didn't use the jerk seasoning, but used a little cumin instead. My version is below. We topped them with a little pico de gallo, avacado, black beans, and sour cream.

Shrimp Marinade

Source: Adapted from Loves to Eat

Ingredients:
1 1/2 tbsp minced red onion
1 tsp finely chopped garlic
1 tbsp honey
1 tbsp chopped fresh cilantro
Juice of one freshly squeezed lime

1/2 tsp cumin
1/4 tsp paprika
16 shrimp, shelled, deveined, tails removed

For Tacos:

Sliced Avacado

Fat Free Sour Cream

Tortillas

Black Beans

Pico De Gallo:

1/3 cup chopped red onion

1/3 cup chopped cilantro

1/3 cup chopped roma tomatoes

1/4 tsp. salt

Directions:

Combine all ingredients in a large bowl. Add shrimp and refrigerate for 20-30 minutes to allow flavors to marry. Saute shrimp in a large skillet until shrimp are pink, about 2 min. on each side.

Assemble tacos with desired toppings.