My first apartment gym faced a Taco Bell. I’d hop on a machine and have no choice but to stare at the people coming in and out. They’d be laughing and smiling, their bellies full of delicious beef supreme chalupas. I’d start thinking about 5-layer grilled stuffed burritos and the last time I had soft chicken tacos and wonder how many calories I’d burn walking to Taco Bell and then I’d look down and see that I was only on minute three. 

You don’t know my pain.

Once I get a hungering for a craving, it’s hard for me to think about much else. I’ve had weeks eating nothing but tacos. And growing up around so many Tex-Mex restaurants, it’s easy to see why I’ve always got Mexican on my mind!

This recipe is great for satisfying that Mexican food craving, without the guilt. The dressing is made with avocado, cilantro, light sour cream, and honey, and tossed with cabbage and carrots to make a light slaw. Wrap in a warm corn tortilla and top with sauteed shrimp spiced with seasonings, queso fresco, and extra limes, and you’ve got yourself a pretty sweet meal, hombre.

Enjoy!!