It seems like we are ending the week with a Southwestern/Mexican vibe, enchiladas on Thursday and tacos on Friday. Shrimp tacos are a quick to make and tasty dinner plus well within my healthy eating plan.

John sauteed the shrimp in a little olive oil and spray and toasted the tortillas over the open flame of the stove. I added chopped up mango to some fresh salsa and cooked the beans with a can of Rotel original and added some cumin and chipotle powder for more zing. It probably took about 15 minutes to make this satisfying dinner.