Summer is officially here! Beaches, Fourth of July, Barbecues, Swimming, Tacos…

Yes, tacos!

Something about tacos puts me in a relaxed mood. (Or maybe it’s the margarita that I sip on while I make a batch…)

Tacos are a spicy, flavorful meal; plus they’re super easy to make with a few ingredients from your CSA.

I prefer (spicy) shrimp tacos because of the high protein, low fat, and digestibility. It’s also chalked full of GOOD fats, like monounsaturated or omegas also found in avocados, olive oil and walnuts. It’s also great for those who aren’t ready to be totally meat-free yet.

Consider overfishing by searching sustainable options from Monterey Bay when shopping. Ask your providers about their sources before buying – Whole Foods has verified that they trace every fish in the sea they provide. On a budget? Lucky for us, Philly has markets with fresh, affordable fish. Two is my favorites are Cameron’s Seafood Market & Ippolito’s Seafood Co.

Spicy Shrimp Taco Recipe:

Ingredients:

• 1 1/2 pounds shelled and deveined large FRESH shrimp
• 2 limes
• Olive oil
• Sriracha sauce
• 1 small Greek yogurt
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon adobo sauce
• 1 package corn tortillas
• 1 small red cabbage
• 1/2 cup fresh red onion chopped
• 1 sliced avocado

Method:

1. Squeeze 2 limes and add 1 tablespoon olive oil and 1 tablespoon sriracha sauce into a bowl.
2. Add the shrimp to the marinade and let sit for no longer then 10 minutes (the acid from the citrus can start cooking the shrimp).
3. Prepare the chipotle sauce – take one container of Greek, non-fat yogurt and add the chopped chipotle pepper and adobo sauce; mix it together.
4. Slice the avocado, red onion, and red cabbage and put into serving bowls.
5. When the shrimp are done place on a grill pan or grill until they turn pink (a high temperature shouldn’t take longer then 3 minutes to cook). As they come off the grill, remove tails and place on a serving platter.
6. Warm the tortillas: Pop in a 350 degree oven for about 5- 7 minutes.

Garnish with a lime wedge and you’re ready to serve buffet style.

Readers, do you have any fun fish recipes for the summer? Any recommendations of where to get the best sustainable seafood? Let us know in the comments.

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Originally from Rochester, New York, Grace studies Communications at Saint Joseph’s University. Green from birth, she grew up wearing reusable cloth diapers and eating co-op vegetables. She's always been conscious of humanity’s impact on the environment. She hopes to eventually form a career as a way to advocate her ethical & sustainability principles. View all posts by Grace Rieck