Saturday, October 11, 2014

Shrimp & Bell Pepper Tacos

Several months ago, I was looking for healthy, kid-friendly recipes. More specifically, I was looking for ways to hide veggies in E's food. I came across this recipe for sneaky veggie burritos, but it didn't go over well with E. So, I tweaked it a bit and now we, the adults, have it for dinner once or twice a month. It's healthy, it's easy and it tastes great.

First, you want to dice your veggies. We prefer ours in larger chunks because a) we like bell peppers and b) my knife skills are not so great. I used one red bell pepper, one orange bell pepper, one yellow bell pepper, about 1/2 a cup of sweet onion and a large piece of kale. Side note: why do they call packages of orange, yellow and red bell peppers "stoplight" peppers? Shouldn't it be red, yellow and green?

Now the original recipe didn't have shrimp in it, but I added it to ours because it needed some protein ("where's the meat?" - Nate). We buy precooked frozen shrimp because it's so much easier than cooking it from scratch (also, cooking raw seafood always makes me nervous for some reason). After you cut up your veggies, season your shrimp. I leave my shrimp (about 1.5 - 2 cups) in a separate bowl and sprinkle it with cumin, garlic powder and about a teaspoon of coconut oil.



Next, add one tablespoon of coconut oil to your pan and wait until it gets hot. Add your veggies and mix in one teaspoon of cumin and one teaspoon of garlic powder. When your veggies are almost done (about 8-10 minutes and they look soft), add your shrimp. You want to give them enough time to get hot, but not so much time that they shrivel up into nothing. Usually it only takes a couple of minutes. 


In the last few minutes of cook time, I put our vegetarian refried beans in the microwave. You could heat them on the stove or make them from scratch, but the microwave is easiest for me. When it comes out, I mix in some shredded Mexican cheese. Once everything is ready, you need to build your taco. We use flour tortillas, but if you're living in a carb-free world I think a big lettuce leaf would work well, too. Right so, tortilla, a layer of beans, a layer of shredded cheese and two spoonfuls of the veggie and shrimp mix. 


Fold your tortilla until it overlaps and add a toothpick so it doesn't fall apart. And voila. A tasty shrimp and bell pepper taco. We usually eat two each and leftovers heat up pretty well the next day.


Hope you enjoy them as much as we do!

Cheers,
Jen

Shrimp & Bell Pepper Tacos (click here for the printable version) 
Ingredients
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1/2 cup sweet onion
1-2 big leaves of kale
1 tsp cumin
1 tsp garlic powder
1 tbsp + 1 tsp coconut oil
1-2 cups precooked shrimp
Vegetarian refried beans
Shredded Mexican cheese 

Directions
Dice your bell peppers, onion and kale and set aside. Put your shrimp in a bowl and toss with 1 tsp of coconut oil, cumin and garlic powder (sprinkle generously). Heat 1 tbsp of coconut oil in your pan until it gets hot. Saute the veggie mix over medium heat and mix in 1 tsp cumin and 1 tsp garlic powder. When the veggies look soft (about 8-10 minutes), add the shrimp until heated through (1-2 minutes). Make sure you heat your refried beans (adding cheese is optional) and tortillas. When everything is ready, layer your tortilla with refried beans, shredded Mexican cheese and two heaping spoonfuls of the veggie and shrimp mix. Fold over and use a toothpick to keep it in place. Enjoy!

2 comments:

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    1. Try it out and let me know what you think! Thanks for stopping by :)

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