Who does not love a taco? And even though we did not get to have a taco truck on every corner, you can make delicious, healthy tacos at home easily. Before a brief sauté John marinated the shrimp for a short time in garlic powder, cumin, salt, and cayenne for extra flavor and toasted the white corn tortillas over the stovetop’s open flame. (That was actually my idea!) I enhanced a drained can of Rotel into salsa, whipped up a sour cream and cumin crema, and chopped some cilantro, tomatoes, and cabbage. The side with our tacos was the remainder of the Texas caviar (fresh vegetable and bean salad) we had on Mother’s Day. This is a dish that is great visually and delicious to eat!