Recipe of the Week

Recipe of the Week

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw


  • Jalapeno pepper, seeded and sliced (keep seeds for more heat)
  • Tsp Olive Oil
  • Salt
  • 1/4 Cup Prepared Guacamole
  • 1/4 Cup Prepared Guacamole
  • 1/4 Cup Light Mayonnaise
  • 1/2 Lime, Juiced
  • 1/4 Cup Chopped Cilantro
  • 1.5 lbs Shrimp (16-20ct), peeled, deveined
  • 1 TSP Kosher Salt
  • 1 TSP Garlic Powder
  • 1/2 TSP Cumin
  • 1 TSP Chili Powder
  • 1/2 TSP Onion Powder
  • 2 TSP Olive Oil, Separated
  • 1/2 Lime, Juiced
  • 2 Cups Arugula
  • 10 (8 inch) Whole Wheat Tortillas


  1. Heat oil in a skillet over low heat. Add onions, jalapeños. and sprinkle of salt. Cook until onion is soft and golden brown, about 20 minutes. Set aside.
  2. In a medium bowl, combine guacamole, mayonnaise, lime juice, cilantro. Cover and refrigerate.
  3. Meanwhile, in a large bowl combine shrimp, salt, garlic powder, cumin, chili powder, onion powder, and 1 tsp olive oil. Heat a large skillet over medium-high heat. Add remaining 1 tsp oil and seasoned shrimp. Cook until opaque and shrimp is cooked through on both sides.
  4. Warm tortillas if desired. Assemble tortillas: Lay one tortilla on a flat surface followed by avocado sauce, arugula, shrimp, and onions & jalapeños.


Nutrition information for 2 Tacos: 456 Calories; 56g Carbohydrate; 14g Fat; 27g Protein; 1,677mg Sodium; 6g Fiber

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