I used crispy stand-up taco shells for our shrimp tacos tonight. John cooked the shrimp to perfection and three large shrimp per taco made for a filling dinner. Along with the shrimp the taco was completed with shredded cabbage, tomato salsa, and sliced mango.

I also made a chopped salad which echoed the tomato, cabbage, and mango from the taco. The dressing was a combination of ranch and spicy avocado sauce.

This has been a Mexican-inspired week what with vegetarian nachos on Sunday, chicken enchiladas on Wednesday, and tacos on Friday. Add to that an Asian dinner on Tuesday and an Italian one on Thursday and it really reflects the versatility of American dining.