Shrimp and Portobello Mushroom Tacos

Recipe by Jennifer Coatanroch

A dinner menu fit for a warm summer night!  No oven required, and the slaw and bean salad can be made in advance.  If all goes as planned, you should even have time to socialize with your guests!  Now that sounds like a plan :)

Serves 4
Ingredients:
1 pound wild shrimp, peeled and deveined
2 large portobello mushroom caps, sliced lengthwise into strips
1 bell pepper, sliced into strips
½ red onion, diced
1 clove garlic, diced
1 teaspoon Trader Joe’s Chile Lime seasoning (or other taco seasoning)
Soft or hard tortilla’s/taco shells
4 teaspoons avocado oil, or other high-heat oil
 
Guacamole or other toppings for serving

Directions:

1. Heat 2 teaspoons of the avocado oil in a large skillet over medium heat. 
2. Add onion and saute until translucent, about 7  minutes. 
3. Add garlic and saute for 30 seconds.
4. Add mushrooms and peppers and saute for about 5 more minutes, or until desired tenderness.
5. Place vegetables in a serving bowl.
6. Toss the shrimp with remaining 2 teaspoons of avocado oil and the chile lime seasoning.  Add to the same skillet used for the vegetables, over medium heat.  Cook shrimp for 1-2 minutes per side.
7. Transfer to a serving bowl.
8. Warm taco shells or tortillas as the package suggests.
9. Set up a taco station or build the tacos to serve.  
10. Serve with mango slaw, bean salad, guacamole or any other desired toppings.  Enjoy!