After eating my weight in Chinese food over the course of three days in Hong Kong, I found myself feeling bloated and gross while waiting to board the plane back to San Francisco. So naturally, as I’ve done in years past, my mind searched for an extreme weight loss solution. Something that would make me thin in just a few weeks (as if that’s natural). This time I ended up challenging my older brother to see if the two of us could avoid eating sweets for the entirety of 2013. I know….stupid, right? Well I’m doing it! It sucks, but I’m doing it. No chocolate, no ice cream, and no fun! Hopefully at the end of this, I’ll be able to wear half of the jeans in my closet.

So in an attempt to support my weight loss goals while I’m not enjoying the fabulousity of sugar, pastries, and everything else I love with every fiber in my being….I’m trying to cook healthier. Now that doesn’t mean I’m not going to eat amazing food when I’m out….but I’m going to “try” to cook with less butter, less dairy, and fewer refined carbs. So this is what I came up with for a random weeknight dinner at home.

Tequila marinated shrimp tacos with avocado black bean & corn salsa

Ingredients:

• 12-16 large shrimp (raw, rinsed, cleaned, and peeled…or you can leave the tails on if you want)
• 1 Serrano pepper finely chopped
• the juice and zest of one medium-large lime
• 2 tblsp Tequila
• ¼ tsp salt
• ¼ tsp black pepper
• 2 large cloves of garlic finely chopped
• ¼ cup of chopped fresh cilantro

Aside from the shrimp, whisk the rest of the above ingredients together in a small bowl and set aside. Place the shrimp in a large Ziploc bag and pour the wet contents of the bowl inside. Remove as much air in the bag before sealing it, and gently squish everything around inside the bag making sure the marinade coats the shrimp and let it site for 15 minutes.

It’s okay if the shrimp starts to turn orange the longer it sits in the marinade….that just means it’s cooking like a ceviche from the acidic lime juice, salt, and the Tequila.

Heat a cast iron skillet on medium high heat with a tsp of vegetable oil. Rub the oil around with a paper towel so the pan is evenly coated and when it starts to smoke you know it’s hot and ready. Cook half the shrimp at a time, 3 minutes on each side.

Chunky avocado, black bean and corn salsa

Ingredients:

• ½ large red onion diced into ¼ inch pieces
• 1 Serrano pepper finely chopped
• 3 ripe avocados cubed
• 1 can of black beans drained
• 2 cups of corn kernels (I used frozen corn and just let it defrost)
• 1 tblsp fresh lime juice
• 1 ½ tsp lime zest
• ½ tsp salt
• ½ tsp black pepper
• 2 large cloves of garlic finely chopped
• ¼ cup chopped fresh cilantro

Trying not to mash the avocados gently mix all the above ingredients in a bowl and you’re done.

Assembling your tacos is easy. Wrap your tortillas in aluminum foil and heat them in the oven at 350° for 5-7 minutes until warm and pliable. Scoop the avocado salsa onto your heated tortilla, then put a few cooked tequila marinated shrimp on top, and drizzle with your favorite Pico de Gallo salsa, and enjoy.

Tid Bits:

• I didn’t actually make it to the grocery store in time and they were out of fresh cilantro. That’s why you don’t see it in the photos, but it’s definitely an ingredient I would include in this dish if you have it.
• If you want the shrimp to go a little further, you can chop the cooked shrimp into half-inch chunks before serving.
• You can use flour tortillas if you’d prefer.
• Even if you’re a skinny bitch and can afford to add cheese and sour cream to these tacos…don’t do it. They’re bright, light and fresh tasting. Adding cheese or sour cream will only weigh it down and make it way too heavy.