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Spring 2018

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Shrimp tacos with avocado-chimichurri sauce

(courtesy of Recipe Girl Lori Lange. Makes 8 tacos)

"Countdown to Cinco de Mayo! Sure, that may not mean anything to you if you live in North Dakota, Ireland, Australia, or Japan. But here in So Cal... sooooo close to Mexico, we do it up big for Cinco de Mayo! It's really just an excuse to make some fabulous Mexican food and chow down."

Chimichurri sauce

1 cup roughly chopped fresh cilantro (packed lightly)

2 tablespoons extra-virgin olive oil

2 tablespoons Tabasco Green Pepper Sauce

2 medium cloves garlic, minced

1 teaspoon honey

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 medium avocado, pitted and peeled

Tacos

1 tablespoon olive oil

1 large clove garlic, minced

1 medium red bell pepper, seeded and cut into thin strips

1 medium yellow bell pepper, seeded and cut into thin strips

1 small onion, cut into thin strips

1 1/2 pounds large shrimp, peeled and deveined (tails pulled off)

salt and pepper, to taste

2 cups chopped lettuce

8 taco-sized flour or corn tortillas, heated according to package directions

Prepare the sauce: Combine all of the sauce ingredients in a food processor or blender. Process until smooth. Scrape the sauce into a small bowl and set aside until ready to serve.

Prepare the tacos: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, bell peppers and onion, and stir fry until slightly softened, 3 to 4 minutes. Add the shrimp, and continue to stir fry until the shrimp are pink and curled up (cooked through), 4 to 5 additional minutes. Sprinkle in salt and pepper, to taste. Remove the skillet from heat.

Assemble the tacos: Fill each tortilla with shrimp, peppers and onions + 1/4 cup lettuce + a generous spoonful of the chimichurri sauce.

Tips: If you are preparing this recipe as gluten free, just be sure to use a brand of corn tortillas that are known to be gluten free.

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