Ranch Shrimp Tacos

I made some homemade 100% whole wheat tortillas for the first time today.  They were soooo good.  And soooo easy.  Just a little time consuming.  But soooo worth it.  Both kids each ate TWO.  EACH.  Straight off the pan.  This is the recipe I used for the tortillas.  If you have neither the time nor the urge to make your own tortillas, by all means buy them.  Whatever floats your boat.  :-)

Jumbo shrimp (wild caught!) are on sale at Sprouts this week.  So I decided to make shrimp tacos.  But I'd spent so much time making the tortillas that I had to do something quick with the shrimp.  So I grabbed the bottle of ranch dressing in the fridge.  Weird?  Maybe.  But they were GOOD!

Ranch Shrimp Tacos

Ingredients:

• 2 tablespoons coconut oil
• 2 (4 oz.) packages of beech mushrooms
• 1 pound shrimp, peeled & deveined
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• a pinch of cumin
• a couple tablespoons of ranch dressing (or more)
• 6 small whole wheat tortillas, warmed

Directions:

• Sauté the mushrooms in coconut oil over medium-high heat until soft.  Add the shrimp, TSSS and TSGG to taste, and a pinch of cumin.  Continue to sauté until the shrimp is cooked through, about 5 minutes.
• Remove pan from heat and let sit to cool for a few minutes.  Then add the ranch dressing and spoon into the warm tortillas.