Shrimp Tacos

I've said it time and time again -- God blessed me with many talents, but cooking isn't one of them.  I would probably get an A- in recipe following, but coming up with inventive ideas isn't really my strength (only my mom and middle sister got that gene!).  This was a compilation of "recipes" and that's as close as I'll get to inventive.  However, it was absolutely delicious so please try it.

I know I want to be healthy.  I know to be healthier I should consume more fish -- but does anyone else get grossed out when they cook fish at home?  Maybe I just have an easy gag reflex, but it seems like it's either off the charts good or I want to spit it in the trash.  Anyone, anyone??  And I know my fresh seafood market isn't to blame.

This was deluxe though...no gagging from this girl.  The hubs and sister quite enjoyed it too...AND I even licked my plate over the leftovers during lunch the next day.

Shrimp Tacos

1 lb. peeled and deveined shrimp

3 T honey

1.5 T sriracha hot chili sauce

1/4 c. olive oil

S & P

1 chopped avocado (I seasoned with lime juice and Crazy Jane's Sweet Lime Pepper)

Fresh Pico de Gallo

Shredded cheese (we used 5 cheese Mexican)

Light sour cream mixed with taco seasoning (to taste)

Taco shells - crunchy or soft

Marinate shrimp in honey, sriracha, olive oil and S&P for a few hours (I got this idea of ingredients from WayWay of Blue Chickadee) and then grill.  This shrimp was so delicious I don't know I'll ever want to cook it another way.  It would be great on numerous salads including this one.  I will say, I'll probably do a little more sriracha next time to spice it up a little more, but be careful -- that stuff is HOT.

Top tacos with chopped, seasoned avocado, "taco seasoned" sour cream, pico de gallo and shredded cheese.  Enjoy!

Just got home from a fun dinner with a few of my fave Myers Park girls -- so happy to have them in Raleigh with me!

XO,

Whit