Time: 30 minutes
1 pound shrimp, deveined/peeled
2 red bell peppers, thinly sliced
4 slices bacon
1 Tbsp avocado oil
2 Tbsp lime juice
1 Tbsp minced garlic (I used the jarred stuff for the sake of time!)
1/2 tsp cumin
1/4 tsp salt & 1/2 tsp pepper
8 corn tortillas
1/4 cup chopped cilantro
1.) Pour the avocado oil in large skillet and bring to medium heat.
2.) Place sliced bell peppers and minced garlic in heated skillet and sauté for 4-5 minutes.
3.) While peppers are sautéing, cook bacon according to package instructions. (See KISS Tip above about using a bacon tray in the microwave!)
4.) Remove bell peppers from skillet (I put them on a paper plate instead of dirtying another dish) and add shrimp to heated skillet. Add lime juice, cumin, salt and pepper (sprinkle the spices over the shrimp while stirring). Cook for about 3-4 minutes until shrimp are pink and opaque. Add peppers back in skillet, remove from heat and sprinkle with 1-2 Tbsp cilantro.
5.) Heat tortillas in damp paper towel for 15-20 seconds in microwave. Divide the shrimp, peppers and bacon among the tortillas and top with remaining cilantro. Serve with avocado slices and cabbage or lettuce shreds. Enjoy!
Consider serving with a lovely margarita... like this Watermelon Strawberry Pomegranate one right here...