Makes 6 tacos. Recipe is from Helana Brigman.
1 tbls. olive oil
1 clove garlic, minced or pressed
2 limes, juiced
1 lb. (20-25 count) shrimp, peeled and deveined
6 flour tortillas
Handful of arugula (whole leaves) or shredded cabbage
1/2 red onion, chopped
1 avocado, pitted and sliced
1/4 cup cilantro, chopped
Sour cream, optional
Shredded cheddar cheese or queso, optional
1. Warm a nonstick skillet over medium heat with olive oil. Add garlic and stir until fragrant (about 30 seconds). Add lime juice and shrimp. Pan-fry until shrimp are pink on both sides, making sure not to overcook or undercook your shrimp. Plate shrimp and set aside while you prepare your tortillas.
2. Using a different nonstick skillet, spray with cooking spray to coat evenly and add one flour tortilla. Toast for 30-45 seconds before flipping and toast other side (also 30-45 seconds). Repeat with all six flour tortillas and plate with a paper towel between each one.
3. Prepare shrimp tacos: Bed 1 flour tortilla with arugula (or cabbage, as it is traditionally served), red onion, salsa and avocado, to taste. Top with shrimp, cilantro and sour cream or cheese.
Note: Make sure not to overcook the shrimp, as it will develop a tough, leathery texture that is not clearly delicious.