Lime-Cilantro Shrimp Tacos

• 1 1/2 pounds raw jumbo shrimp, peeled and deveined (16-20ct per pound)
• 3 tablespoons coconut oil
• salt
• 4 cloves garlic, minced
• 1 (maybe two, if you really like heat) habañero pepper, cut in half with seeds removed
• pinch red pepper flakes
• juice from 1 large lime
• 1/4 cup chopped fresh cilantro
• 2 cups salad greens (I used baby romaine)
• 1 cup roasted corn kernels (I found them in the frozen section at Trader Joe's)
• 1/2 cup shredded red cabbage
• 8 small soft corn tortillas

-Melt coconut oil in a skillet over MEDIUM heat. Add garlic, pepper halves and pepper

flakes. Sauté for a minute or two, until the garlic is fragrant and soft but do not allow

it to brown.

-Add shrimp to the skillet in a single layer. Sprinkle with a pinch of salt. When they begin

to turn pink around the edges (after about 2 minutes), flip them and sauté until done

(about 1 to 2 minutes).

-When the shrimp are cooked, turn off the heat. Remove the habañero halves. Stir in

the lime juice and cilantro.

-To assemble the tacos:

- Place approximately 1/4 cup of salad greens onto each corn tortilla.

- Sprinkle with corn and shredded cabbage.

-Top each with 3 shrimp. Serve immediately.