FISH TACOS

You're on vacation in SoCal, relaxing at beach-facing bar with a drink after a long day of surfing. Legs are tired, core is sore, body is well sunned. What's missing? Oh yeah, food. No, those complimentary tortilla chips and salsa aren't enough for a water-warrior like you.

There's only one solution, the king of beach foods - fish tacos.

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Our take on the Baja, California classic substitutes shrimp for fish, and instead of a fresh cream sauce adds the green gold - guacamole. The great thing about these is that they're modular - you can add or subtract whatever fillings you like while keeping the basic format the same.

Ingredients:
2 ripe avocados
1pkg brown rice tortillas
salsa
lettuce
corn
onion
garlic
shrimp (optional)

SHRIMP SALSA
1. Heat a pan with even cover of your favorite oil (we love coconut for the island feel).
2. Toss in garlic, chopped onion, and corn.
3. Add 3-4 shrimp per taco you plan to make, and add any seasoning. (cayenne, cumin, chili powder)
4. Once the shrimp are white, cut the heat.
GUACAMOLE
1. Mash 1-3 ripe avocados.
2. Mix in options: diced tomato, onion, lime juice.
LETTUCE
(We prefer romaine for these - it adds crunch.)
SALSA
Trader Joe's Chipotle Salsa has black beans, corn, onion, tomatoes, and enough chipotle for that smoky flavor minus setting off the fire alarm in your mouth.

Once everything is assembled, call in the troops and let them assemble their tacos. If you dig it, a bit of cilantro on top is a nice touch.

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written by Corey & Francesca Loftus
Corey is a voice-over artist, yogi, and father to a fur-child named Eddy.  He'll work for almond butter. 
Francesca is a CEO and yogi, on a mission to have the most number of jobs in the world.

corey [at] iamhom [dot] com
francesca [at] iamhom [dot] com

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