It is no secret that Taco Tuesday is my favorite day of the week. Maybe because I was born on Cinco de Mayo – who knows but I love it.  In my practice, I hear a lot about how people do not have time to cook. Therefore, they are finding all the excuses in the world to grab take out, avoid eating dinner or making something that’s easy to them but is 99.9% of the time heavy carbohydrate meals. In my world, there are no excuses because this meal took me 30 minutes from start to finish, including clean up. 30 minutes is the same amount of time you’ll spend reviewing a menu, picking up take out, driving to and from locations, boil hot water and cooking pasta, etc.  The other great part about this meal, is it provided 4 meals.This meal is great for any busy individual and families! See how easy this was to make below.

INGREDIENTS: 4 Servings

• 1LB Shrimp
• 1 Large Yellow Pepper
• 1 Large Orange Pepper
• 1/2 Large Red Onion
• 1 Lime
• 1 Handful Cilantro
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 3 Tablespoon Olive Oil

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Clean shrimp under cold water.  Pat dry with paper towels and add to a bowl (remove tails if there).
3. Using a cutting board, cut peppers thin-length wise (remove all seeds) and place in bowl with the shrimp.
4. Using a cutting board, slice red onion thin (you can use a mandolin peeler if easier) and place in bowl with peppers and shrimp.
5. Add to bowl, olive oil & seasonings.  Mix well together. 
6. Cover a large baking sheet with tin foil.
7. Pour shrimp, peppers and onions onto cookie sheet and spread evenly.
8. Place in oven and bake 10 minutes.  After 10 minutes, turn the oven to broil and broil for 2-4 minutes.
9. Remove from heat.  Squeeze fresh lime juice and sprinkle with fresh cilantro.

OPTIONAL:

1. Eat with homemade guacamole, brown rice or quinoa.

ENJOY!