Last Updated on June 23, 2024 by Lisa Keys
Unexpected Shrimp Tacos
| Continuing “the cleanse” I decide to head down to the dungeon, oops, I mean the basement, to see what I can toss out. I dread it because 99% of what is down there belongs to the husband and I try not to touch his stuff. He does not aspire to my minimalist personality, but I note his piles are very organized. Maybe he is coming around to my philosophy about stuff. As he sorts through his piles may he remember my mantra: "you got to love it, you got to need it and you got to use it. Otherwise get rid of it." I just close my eyes and head off to a corner of the room. |
Tackling the "mancave" fridge/freezer is always fun. I never know what I am going to find in there because husband stocks it with groceries I would never buy and usually when I am away. Finding some brand name creamed chipped beef is no surprise (husband loves it), but a big box of breaded shrimp caught me completely off guard. What the heck am I supposed to do with that version of fast food? Can I make it healthy? Unexpected shrimp tacos here we come.
Crispy Baked Shrimp Tacos with Kale & Pineapple-Orange Habanero Salsa
A simple taco recipe in less than 30 minutes.
Ingredients
- 2 plum tomatoes, seeded, diced
- 1 tangerine or small orange, seeded, diced
- ¼ cup small diced fresh pineapple
- 1 jalapeno, seeded, minced
- 2 scallions, thinly sliced
- 1 tablespoon chopped cilantro
- 2 tablespoons Saucy Mama Orange Habanero Wing Sauce
- 1 bunch fresh kale, leaves removed from stalk
- 2 teaspoons olive oil
- 1 teaspoon lemon or lime juice
- 12 Frozen breaded shrimp, as many pieces as you will eat baked according to package directions.
- 4 Flour or corn tortillas, warm
- 4 tablespoons Saucy Mama Poblano Ranch Dressing
- ½ cup Crumbled or shredded cheese of your choice
Instructions
- For Salsa: Toss first 7 ingredients together. Chill until ready to serve.
- Toss kale with olive oil and citrus juice; massage kale with your fingers for two minutes.
- Spread warm tortilla with some poblano ranch dressing.
- Top with kale.
- Layer on the shrimp
- Spoon on the salsa
- Sprinkle with the cheese
Nutrition
Serving: 1 tacoCalories: 249kcalCarbohydrates: 19gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 66mgSodium: 510mgPotassium: 306mgFiber: 3gSugar: 5gVitamin A: 941IUVitamin C: 24mgCalcium: 169mgIron: 1mg
Tried this recipe?Let us know how it was!
Martine Fusco says
Funny, my husband is the minimalist and I am more like your husband! The tacos look great!
Lisa says
We are well balanced. Yin & Yang is a good thing <3
Wendy says
As always, your words of wisdom, combined with a delicious recipe, are inspiring. Having down-sized over two years ago, we are still cleaning out . . . I am taping your mantra to my wall! Here is an old Yankee adage that I also try to live by: Use it up, wear it out, make it do, or do without! Sending hugs and love your way. When is that grandbaby due??!?!
Lisa says
Love the Yankee saying, too! I bet you will have a lot to clean out with the sale of the old Cos Cob house. Sooo many wonderful memories there. It feels good when someone else can USE the stuff we no longer need. Baby girl is due in May! <3