February is heart health month. Exercise is important to cardiovascular health, but what you eat also plays a big role. 

This recipe for shrimp tacos with avocado crema is fast, easy, and delicious. Try it when you want to eat healthy on a weeknight but don't have a lot of time to put something together. Best of all, this recipe is great for your heart!

SHRIMP TACOS w/ AVOCADO CREMA

INGREDIENTS

• 1 ripe medium avocado, halved and pitted
• ½ cup roughly chopped cilantro, plus 2 tablespoons, divided
• ¼ cup sour cream
• 2 tablespoons rice vinegar, divided
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 2 cups thinly sliced red cabbage
• ½ cup shredded carrot
• 1 scallion, chopped
• 1 pound large shrimp (21-25 count), peeled, deveined and cut in half
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon avocado oil
• 8 corn tortillas, warmed
• Lime wedges for serving

DIRECTIONS

1. Scoop avocado flesh into a mini food processor. Add ½ cup cilantro, sour cream, 1 tablespoon vinegar and ? teaspoon each salt and pepper. Process until smooth.
2. Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining ? teaspoon each salt and pepper together in a medium bowl.
3. Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
4. Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about ¼ cup of the cabbage mixture and ? cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.

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