I’ve never considered myself a meat and potatoes kind of girl. I’ve spent my life filling spoons with peas, digging forks into salads, and peeling thin layers off shrimp that lie between pure happiness and me.

Readers have certainly noticed my desire to eat fresh, healthy produce at Clearly Delicious, and an editor of mine even remarked last week, “Wait … no, you don’t do much with meat, do you?” No, I don’t do much with meat. But I certainly do eat a lot of Louisiana’s Gulf seafood, seasonal vegetables and ripe produce.

Light, airy, easy foods that plate beautifully occupy my hungriest desires and having been on a Mexican kick as of late, I couldn’t help but make tacos two days in row. Unlike my favorite variation of tacos with fish, these Shrimp Tacos are seasoned with garlic and lime on a bed of arugula, avocado, cilantro and salsa. In some ways, my Shrimp Tacos are like a salad wrapped in a flour tortilla and in others, they’re just clearly delicious.

One of the perks of being a Baton Rouge resident is good quality shrimp are never too far from our reach. Certainly, we can eat frozen shrimp from the grocery or market any day, but roadside stands, seafood markets and the Baton Rouge Red Stick Farmers Market make good shrimp available throughout the week. Take advantage of our local resources for a dish that is simple and impressive. Made from ingredients that are so easy to throw together, these Shrimp Tacos may be the closest I’ll ever get to becoming a meat and potatoes kind of girl.