Directions
- Place the shrimp in a bowl and toss with chili powder, cumin, and ½ tsp. salt.
- Heat 1 Tbsp. of oil in a large skillet over medium-high. Add the shrimp and arrange in a single layer.
- Cook for 3 minutes. Flip, and cook for 2 more minutes.
- Transfer to a plate and keep warm.
- Prepare the Avocado-Tomatillo sauce by combining tomatillos, ½ of the avocado, ¼ cup cilantro, jalapeño (if using), and remaining ½ tsp. salt in a blender; blend until smooth.
- Place the cabbage, green onion, remaining ¼ cup cilantro, lime juice, remaining 2 tsp. oil, and ¼ tsp. salt in a bowl; toss to combine.
- Divide the shrimp and cabbage mixture evenly between warmed tortillas.
- Top each taco with 2 Tbsp. Avocado-Tomatillo Sauce. Cut remaining ½ avocado into slices and use as garnish.
5. Cherry Almond-Butter Bars – makes 10 bars
Ingredients
- ¾ cup creamy almond butter
- ¼ cup pure maple syrup
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 egg white, whisked
- 2 cups old-fashioned oats
- ½ cup chopped dried cherries
- ⅓ cup pecans
Directions
- Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
- Combine almond butter, maple syrup, vanilla, salt, and egg white in a large bowl.
- Whisk to combine. Stir in oats, cherries, and pistachios, and transfer the mixture to the prepared baking dish. Use a spatula to press the mixture firmly into the pan.
- Bake until lightly browned, 20 to 22 minutes. Let cool completely before removing from pan using parchment paper. Place on a cutting board and slice into 10 bars.
Bear in mind that some ingredients may need to be changed if you have food allergies or intolerances. Don’t let that stop you, though, there’s nothing wrong with creating personalized recipes.