Holy Tuesday Shrimp Tacos

We all love Taco Tuesday, even during Holy Week. In the past, we’ve tried to refrain from any meat during the entire forty days of Lent. Remember, those forty days do not include Sundays. Even during Lent, Sundays are Feast Days of the Lord. How did we do in our quest of No Meat Lenten Season?  Failed. We did stick to the No Meat Friday, but didn’t make it through an entire forty-day abstinence.

In my heart, I’m abstaining for Holy Week. In reality, I’m not. It would mean yet another trip to the market, and that’s not good for anyone. If you can get out, or if you have plenty of seafood at home, that’s great. If you don’t believe, but enjoy a good Shrimp Taco, that’s okay, too.

The Events of Holy Tuesday
The next day, Peter noticed the fully withered fig tree Jesus had cursed, to which Jesus admonished a lesson to have faith and recognize the power of forgiveness:

“Have faith in God,” Jesus answered. “Truly I tell you, if anyone says to this mountain, ‘Go, throw yourself into the sea,’ and does not count in their heart but believes that what they say will happen, it will be done for them. Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. And when you stand praying, if you hold anything against anyone, forgive them, so that your Father in heaven may forgive you your sins.” – Mark 11:22-26

Shrimp Tacos
1 lb. medium Shrimp
3 Garlic Cloves
1 medium Tomato
2 cups Iceberg Lettuce
2 tablespoons Taco Seasoning
3 tablespoons Lime Juice
2 tablespoons Oil
1 ripe Avocado, pitted, peeled and diced
12 Taco Shells
3/4 cup Chunky Salsa

Peel, rinse and devein the shrimp. Place in a medium bowl and set aside.

Mince the garlic, dice the tomato and shred the lettuce. Set aside.

Combine the shrimp with taco seasoning, garlic and 2 tablespoons of the lime juice; toss to coat.

Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on plate. Cook pan juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat.

Peel, pit and dice the avocado. In small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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