You guys. I found it. The perfect gym. We were going to a local gym for a few months since Aiden was born, but we were never really motivated and always had to really push ourselves to even attempt to hit it hard each workout. The environment is extremely important to us, and by golly we found the perfect one. Be Fitness. Check it out. They just went through a $2 Million renovation and the style in the place is seriously on point. We are only in our week trial but right when we walked in the door AJ and I looked at eachother, both acknowledging that this would be our new gym. I could go on and on about all their amenities but you should probably just look them up. The place is luxurious and makes me feel like a workout queen. And their steam room? Yeah- it rocks.
[If you are just here for the recipe, scroll down below past me talking about my workouts and sweaty time.]
Tonight we absolutely crushed our workouts. I was on the ground panting by the second half of it, but it felt amazing. Want my workout? Awesome. I did this same one on Sunday too.
Full Body Killer Workout
You can make this workout harder or easier by using more/less weight for the strength exercises, or going faster/slower for the higher intensity cardio exercises. Do what is best for you and listen to your body!
Circuit One: 30 second of each exercise, 15 seconds of rest; 2 rounds
- Push Ups
- Tricep Extensions
- Mountain Climbers
- Bicep Curls
- Speed Jumping Jacks
Circuit Two: 30 seconds of each exercise, 15 seconds rest; 2 rounds
- Goblet Squat
- Speed Jump Jack Squat with Toe Touch
- Kettle bell Swings
- 123 Heisman
Circuit Three: 2 rounds
- Sled Pushes: 50-60 yards
- Overhead Medicine Ball Slams (15 slams)
- Plank (30 seconds)
I am sitting here eating Enjoy Life Chocolate Chips as I write this. Balance, right? Today was a rough day. I need chocolate. Yes, need.
Anyway, back to the business of this post. Check out these super easy Mexican shrimp tacos recipe! I am so proud of this recipe because I totally experimented not knowing what exactly I was doing. Well, turns out I actually do know how to put ingredients together and make something fantastic! Like these shrimp tacos. I planned on getting some better photos but AJ and I honestly could not wait to devour them any longer. And devour we did. 6 shrimp tacos within 30 seconds. Just kidding. It was 3 tacos…still in 30 seconds though.
If you read my post on Easy Mexican Spaghetti Squash Boats then you’re awesome and you also know that I can’t help myself from Mexican food lately. I chatted with my Mom and the plan for this Friday (a.k.a. Cinco de Mayo; a day I can eat as much Mexican food without feeling guilty; also a day I can drink as many margaritas without being judged) is to go out to Mexican instead of cook, which will be nice! I might just have to make this easy Mexican shrimp tacos recipe too though. You know, for a post-dinner snack.
I promise- you won’t be disappointed by these. Plus, if you are paleo or gluten free, or dairy free, or whatever, you can totally still make these deliciously perfect. I need to give some credit to AJ. He definitely helps me perfect my flavors! It’s kind of funny- he is actually the real deal when it comes to cooking, photography, and writing. Like seriously, a million times better than me. I am always asking him for help with my camera, to read my posts, or on how to cut a certain vegetable. Yup. Yet I am the one here blogging.
Alrighty guys, I have a busy day ahead of me, so adios for now! Let me know how you like this awesome easy Mexican shrimp tacos recipe! 🙂
We love shrimp tacos at our house, and these are the easiest, healthiest, and most delicious recipe we have ever used. We've made them for a quick lunch, for a small get together for Cinco de Mayo, and just for a tasty snack. These will not disappoint!
- 6 soft taco shells (we like using homemade paleo, sprouted grain, or corn ones), see notes
- 30-35 small shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 cup shredded red cabbage
- 1/2 cup mayo (we use homemade paleo mayo- see notes below), split
- 6 cilantro leaves
- 2 tsp honey, split
- 1/4 cup hot sauce (we use Frank's Red Hot Original)
- 1 lime, cut in half
- Pinch of salt
- 1 avocado, cut into chunks
In a large pan, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked and slightly browned, about 2 minutes on each side. Set aside.
In a medium bowl, mix the red cabbage, 1/4 cup mayo, cilantro leaves, 1 tsp honey, salt, and juice from half the lime. Set aside.
In a separate bowl, mix together the other 1/4 cup mayo, the other 1t tsp honey, and the hot sauce.
To assemble the tacos: scoop about two spoonfuls of the cabbage slaw onto the middle of your taco shell. Top with shrimp and avocado. Using a spoon, drizzle the creaming hot sauce over the shrimp to taste. Enjoy!
*We typically will make our own paleo tortillas. For a good paleo tortilla recipe, click here. If your shells are thin and fragile, layer two per taco (in which case you would need 12 for this full recipe)
*We also will buy or make our own paleo mayonnaise. For a good paleo mayo recipe, click here. I usually use avocado oil instead of olive oil.