Happy Monday! I hope everyone has had a great start to the week so far.
I had a marathon weekend that included some much-needed time with my best friend who came to visit for her birthday, and somehow still fit in meal prepping for people yesterday (all thanks to the help of my wonderful mom and boyfriend, who are the best sous-chef and grill master in history). I’ll be honest: getting out of bed was the last thing I wanted to do this morning. I certainly didn’t make my 5:30AM lifting session, but I’ll be at boot camp later today and will hit the weights afterward.
I totally believe in the “never miss a Monday” mantra. If you set the tone for a week of slacking off in your nutrition or exercise routine on Monday, chances are that the rest of your week won’t look much better. My body said “stay in bed for a couple of extra hours” this morning and I listened to it because I was exhausted, but that isn’t going to fly this afternoon.
I’ve been taking it easier the last two weeks because I wasn’t recovering from workouts as quickly as I usually do (sore for an entire week from one regular day of working out), and I had some weird stuff going on in my left arm (thumb went numb after overhead squats), but all of that has resolved itself. I’m ready to get back into the weight room.
Plus, since I wasn’t working out as often over the last two weeks, I cut back on my caloric intake (which made me not at all motivated to blog about new recipes, hence the lack of a post last week!). Lower activity level = less food because my body hasn’t needed as much fuel to power through boot camp and weight sessions. I love food, so I miss those extra few calories. Getting back to the weight room means I can get back to eating more. WOO!
Chili-Lime Shrimp and Avocado Tacos
This might be one of the easiest dinners I’ve ever cooked. If you’re a fan of tacos, shrimp, avocado, and taste bud parties, this recipe is MADE for you. The lime and avocado flavors complement each other perfectly, and the tacos are super-simple to assemble. Serve them with some warmed tortillas and you’ve got the best pescatarian-friendly, Mexican-inspired dish that can be whipped together in just a few minutes.
If you’re following the IIFYM (If It Fits Your Macros) AKA Flexible Dieting approach, you can alter the fat/carb/protein ratio by adding an extra ounce or two of shrimp, cutting back on the avocado, or switching to lower-carb tortillas. I tend to have a lot of carbs and fats left over to fill in at dinner time, so I opted for big ol’ tortillas and a ton of avocado with less shrimp. Tweak the portions to fit your needs!
Nutritional Overview (for 2 tacos)
Cook time: 20 minutes
- 4 oz shrimp, tails removed
- 2 tbsp lemon or lime juice
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp parsley
- 2 whole wheat tortillas (I got mine fresh from Whole Foods)
- 1/2 small avocado, diced
- 1 cup fresh broccoli slaw
- 1/2 oz fresh cotija cheese, crumbled
- OPTIONAL: Mrs. Dash Salt-Free Fiesta Lime spice blend
- OPTIONAL: Cholula sauce (for topping, if you prefer a little more heat to your meal)
- Mix lime juice and spices in a small bowl, then pour into a plastic bag. Add shrimp and marinate for 20 minutes
- Heat your oven to 350 degrees. Roll tortillas in aluminum foil (see below) and heat ’em up while you cook your shrimp
- Transfer shrimp into a skillet over medium heat and cook for 5-7 minutes (or until no longer translucent — should be opaque and slightly pink)
- Remove tortillas from your oven and top with broccoli slaw, avocado, shrimp, and crumbled cheese. I added a couple shakes of Mrs. Dash Fiesta Lime and Cholula — so. flipping. good.
Protip: This is probably the easiest way to cut avocados: slice them in half, remove the pit, then make little checker shapes in each half. Scoop the chunks out from the skin with a spoon.