First Foodie Post

   It's freezing today... lame. Will summer ever come??? I'm dyin' here Mother Nature!! 46 degrees my friends, welcome to the tundra. So, since life has handed me lemons I am pretending I am in Cancun and made some shrimp tacos for dinner! Exciting, I know.
   I did really well today, ate healthy all day, worked out after work, it only seemed appropriate to have a nice light dinner. Besides the tacos I made grilled avocados stuffed with pico de gallo. They were amazing, but could have been better. Let's be honest folks, I am no professional at cooking, a lot of what I do is trial and error. Tonight my error came in the form of picking avocados that weren't perfectly ripe.

I don't think I have ever had an avocado pit just split right in half on me. However, these things were still AUH-MAZING. I can't even begin to fathom what they would be like had I used fully ripened avocados. The mellow creaminess mixed with the crunchy spicy pico de gallo. YUM!

Grilled Stuffed Avocados:

•  2 Ripe Avocados
• 4 Tbsp Pico de Gallo (I made a big bowl of homemade Pico for tonight and another meal later this week)
• 1 Tbsp Olive Oil, for brushing
• Salt and Pepper

1. Preheat Grill.  Slice avocados in half and remove pit. Brush avocados with olive oil, then sprinkle with salt and pepper to desired taste. Once avocados are prepared place them guts side down on grill, cook approximately 5-8 minutes, basically until you get some nice dark grill marks on there.
2. Remove the avocados from the grill and place a table spoon of pico de gallo in the crater of each of the halves.

Serves 4; Calories per seriving 119.8, Fat 10.6g, Carbs 7.5g, Sugars 0g, Protein 1.8g, Sodium 116.8mg

*My calculations for nutrition facts are not rocket science or exact, they are thanks to the Myfitnesspal app on my iPhone. I do enjoy having a rough estimate though.

    Moving on to the main event, these shrimp tacos were a great pair with the avocados. Light, fresh, delicious.

Grilled Shrimp Tacos:

• 1 lb Shrimp, deveined and tails removed
• Juice from 1 lime
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 Tbsp dried minced onion
• 2 Cloves garlic, minced
• 2 Tbsp fresh cilantro, minced
• 1 Pinch ground tumeric
• Salt and Pepper, to taste
• 8 Corn Tortillas

Optional Toppings:

• Reduced fat shredded Mexican cheese
• Fat free sour cream
• Lettuce
• Pico de gallo or salsa

1. Combine the shrimp with the lime juice, cumin, chili powder, minced onion, garlic, cilantro,  tumeric, and salt and pepper in a plastic bag or shallow bowl. Marinade the shrimp for a half hour to an hour.
2. Preheat grill. Add shrimp to grill, smaller shrimp may need to be skewered for easy cooking. Cook for 3-5 minutes total, turning once, until the fish is no longer translucent. Be careful not to over cook.
3. Divide the shrimp amongst all the tortillas and top with desired toppings.

Serves 4; Calories per serving 266.5, Fat 3.4g, Total Carbs 1.5g, Sugars 0.2g, Protein 58.7g, 619.4mg
*Nutritional facts do not include tortillas or toppings.

Hope you enjoy this light and delicious summer meal!