No matter what season it is, tacos are always on the menu! What I love most about tacos is they are so easy to make, take limited time to create, and there are so many different variations of tacos that you can create. This summer pesto shrimp tacos have been a favorite of mine!

With groceries being as expensive as they have been and being a bargain shopper, I’ve been strategizing items I can purchase that will not break the bank but also taste delicious! You’ll notice in a lot of my recipes that I love herbs. Herbs are nature’s medicine but they also add amazing flavor to all foods. Basil and curly parsley are stable ingredients of mine. I add them to, literally, everything. So good!

With kids back in school, creating easy go-to meals has been a popular topic in my practice this past week. I am always advising parents to make meal planning as EASY as possible for themselves. When we’re busy stick to staple meals that you know your family enjoys. Aka – every Tuesday is Taco Night!

These tacos have zero Mexican spices to them – just fresh herbs, a little salt, and pepper. So good! Give it a try.

INGREDIENTS: 4 Servings

• 1/2 pound shrimp (depending on the size but 2-3 shrimp per taco)
• 1 Handful Fresh Basil
• 1/4 Cup Olive Oil (adjust this as needed)
• 2 Garlic Cloves
• 1-2 Tablespoon Water
• 1 Lemon
• Salt/Pepper, as desired
• Corn or Wheat Tortillas
• 1 Cup Shredded Red Cabbage
• 1 Avocado

DIRECTIONS:

1. Clean and devein the shrimp, add to a bowl
2. In a blender mix together basil, water, olive oil, and garlic.
3. Pour pesto over the shrimp and mix well together.
4. Heat your grill or a fry pan.
5. Cook shrimp 2-3 mins per side or until pink
6. Add shrimp to a tortilla.
7. Top with cabbage, avocado, and freshly squeezed lemon juice.

That’s it! Dinner is made in 20 minutes. EnJOY! 🙂