Shrimp Street Tacos with Avocado and Pickled Onion and cabbage

For the pickled onions and red cabbage
1/2 Red Onion, thinly sliced
1 cup thinly sliced Red Cabbage
1 cup Apple Cider Vinegar
2 tsp Sugar
1 pinch Salt

For the shrimp
16 large Shrimp, cleaned and deveined
1 TBLSP Avocado or Grapeseed oil
1 TBLSP Fajita seasoning
1 tsp garlic powder
1 squeeze of fresh lime

For the tacos
8 Small flour Tortillas (street taco size)
A couple handfuls of shredded lettuce
1 Avocado, sliced

Fat free Sour Cream for topping

Place the onion and red cabbage in a bowl with the vinegar, sugar and salt. Set aside for at least an hour. You can also make more to have on hand and store it in a jar for a couple of weeks.

Marinate the shrimp in the oil, fajita seasoning, garlic powder and lime. Set aside while you prepare the other ingredients.

Warm and char your tortillas by holding them over a gas burner in your stove top on medium heat, flipping often (if you don't have a gas stove, you can heat them in a pan that has been heated over high heat. Set the tortillas aside and keep warm.

Shred the lettuce and slice the avocado and set aside.

Heat a pan over medium high heat.

Add the shrimp, cooking for a couple minutes on each side, until pink and firm.

Assemble your tacos with 2 shrimp per taco and top with shredded lettuce, sliced avocado, pickled red onion and red cabbage and fat free sour cream.

4 servings, 2 tacos per serving

Approximately 10.5 grams of unsaturated fat per serving