Easy Shrimp Tacos
This week’s Friday Fare is dedicated to my friend, Tenny, who requested an easy shrimp tacos recipe for the upcoming Cinco de Mayo!
I thought this was a great idea because a) I wanted to make taco’s anyway and b) Now you can all make these taco’s for your cinco de mayo parties, or to just eat and enjoy. This taco has my own Alice twist on it. Instead of cabbage, I have included spinach because then you don’t have to spend ages shredding cabbage. Plus, spinach is extremely healthy for you and very, very tasty. I decided to use guacamole to spread onto the taco (like butter on bread) AND also as a topping. The main ingredient in guacamole is avocado, which is a source of healthy fats and has quite a range of vitamins and minerals. Healthy fats are a necessity to aid your body’s absorption of vitamins and minerals too, by the way.
Your carbohydrate source comes from the corn tortilla’s, and your protein comes from the shrimp! I am a mega fan of shrimp (as those of you on Instagram know) because they are low in calories but quite dense in protein. For example, 4 ounces of shrimp is only 80 calories and has 18 grams of protein!
For all you students out there, I recommend buying frozen shrimp in bulk because it is much cheaper and it is really easy to thaw – you just put it in hot water for a few minutes and it is ready to cook.
- For the taco's
- 2 corn tortilla's (I used blue corn tortilla's from Mi Abuelita Bontia Naturals)
- 1 cup fresh spinach
- 4 oz shrimp or 8 jumbo shrimp
- Juice of half a lime
- 1-2 teaspoons cumin
- 1-2 teaspoons garlic salt (or 1 clove of crushed garlic and 1-2 teaspoons of high quality salt)
- For the Guacamole
- 1 ripe avocado
- 2 crushed cloves of garlic
- Juice of 1/2 a lime
- 3-4 cilantro leaves
- Optional - 1/2 diced jalapeno
- 1. Prep the guacamole first. Trust me, you will devour the taco's and forget all about the guacamole if you have not made it first! To do that, mash all of the ingredients listed above for the guacamole in a small bowl and set aside.
- 2. Now get a large frying pan and put over a high heat. Wait 30 seconds to 1 minute until the pan is quite hot and then put the taco on it. Cook each side of the taco for 30 seconds to 1 minute - until they are lightly browned.
- 3. Once both taco's are cooked, you can spread your guacamole onto them. I used about half of the guacamole I made to spread onto the taco's. Then add a layer of spinach onto your taco's, will require about 4 spinach leaves, depending on how big they are. Set aside for now,
- 4. Saute the shrimp in a frying pan, using either coconut oil or olive oil. I used a spray olive oil to minimize the calories and fat since I am getting a substantial amount of healthy fats from the avocado already. Sprinkle the cumin and garlic salt over the shrimp, and then drizzle the lime juice over the shrimp. Please adjust the amount you add to your taste.
- 5. Once the shrimp has cooked (does not take long, maybe 5-8 minutes?) place them evenly onto your taco's, and place another layer of spinach on top of them. Add some more guacamole if you want, and some salsa if you have made or have some as well.
- 6. Place a few cilantro leaves on the top of the taco's (if you want), drizzle some more lime juice on them and then fold, and enjoy!
I hope you have all enjoyed this week’s edition of Friday Fare! I love this recipe because it is quite a light dish, yet very satisfying, tasty and healthy all at the same time 🙂 I prefer to use corn tortilla’s because flour tortilla’s tend to have a lot more ingredients in them whereas corn tortilla’s are much simpler. Annoyingly though, flour tortilla’s do have more protein and fiber but corn tortilla’s have less calories. And for those who are intolerant to wheat and gluten, corn tortilla’s are the obvious winner here. I think corn tortilla’s are tastier too hehe, but that is just my personal opinion!
As always, if you recreate these, please please use the hashtag #fridayfare and tag me in your post so that I can see them! And if you like the posts, why not subscribe .. 🙂