I’ve recently gotten the urge to starting cooking real dinners again. Maybe it was the creative dishes I ate in Austin this past weekend, or maybe I just had a smoothie and sweet potato for dinner one too many times. Either way, I cooked last night!
The inspiration for the shrimp tacos was the tilapia nachos I had at 219 West on Saturday night. I had shrimp in my freezer that I didn’t know what to do with, and tacos sounded fun. I searched around for some recipes to guide me, but since I had already gone grocery shopping I created my own dish based on what I had.
Shrimp Tacos with Sauteed Onions & KaleServes 1 (could easily be doubled or quadroupled) Cook time: Less than 20 min
- 1 T chili powder
- 1 T cumin
- 1/2 T stevia
- sprinkle salt
- 2 T olive oil, divided
- 10 shrimp, peeled
- 1/2 white onion, diced
- 3 leaves kale, chopped
- 2 corn tortillas
- chopped tomato for garnish
- **avocado or guacamole would be delicious on these, but I didn’t have any**
Combine the first 4 ingredients and toss with the shrimp, leaving it to marinade.
Next, add one tablespoon olive oil to a pan and add the onion and kale on medium high heat. Sautee until soft.
When the kale and onion are soft, add the shrimp to the pan with another tablespoon olive oil to cook. Place the onion and kale mixture in the bowl the shrimp were marinating in to soak up the extra spices. **reader Shannon just reminded me that spice marinade was exposed to raw shrimp and should consider that when adding the vegetable mixture to it! Thanks!
When the shrimp are finished cooking (3-5 min), grab your corn tortillas and start building. I layered on a few spoonfuls of the kale and onion mixture followed by 5 shrimp and a a spoonful of diced tomato.
I had extra kale and onion mixture so I had that on the side along with some brussel sprouts that I had roasted at 425 degrees for about 30 minutes.
All together now:
I loved the spiciness of the chili powder cut by the sweetness of the stevia. The tomato on top added a welcome freshness to the warm shrimp and veggies. I mmed my way through bites of this meal, not wanting to stop to answer when my dad called!
Very glad I’m cooking again.
I have a guest post up on Fit For My Fork today! Check out my history with reading and one of my favorite books!