Shrimp & Veggie Tacos

Ellen’s recipe

Serves 1-2

OKAY… I realize this recipe looks complicated, but it took me under 20 minutes to whip up and I even made homemade guacamole for it (recipe coming soon). 

Veggies:

1 tsp olive oil

1 large carrot

1/4 cup white or red onion

1 tsp garlic salt

In a medium skillet, heat 1 tsp olive oil and thinly slice a large carrot and some onion. Sautee in the oil with garlic salt until soft and crispy. While the veggies cook, whip up the crema.

Yogurt crema:

1 Tbsp plain Greek yogurt

1/2 tsp water

1/2 tsp lemon/lime juice

1/2 tsp cilantro (fresh is ideal, but I used dried)

Combine all crema ingredients and whisk with a fork until smooth

Mexican shrimp:

12-15 large shrimp (I used frozen, pre-cooked)

1 tsp olive oil

1 tsp lemon or lime juice

1/2 tsp cumin

1/2 tsp coriander seed

1/2 tsp garlic powder

1 tsp chili powder

1/2 tsp onion powder

1/2 tsp salt

Thaw shrimp (I just put it in a bowl with some water, since I buy it pre-cooked). Heat olive oil in the same skillet over medium heat, then add shrimp, lemon juice and seasonings and ensure shrimp are evenly coated. Heat until warm and seasonings are fragrant.

You can also cheat and use a pre-mixed taco seasoning. 

While the shrimp is heating, heat tortillas until softened. Assemble two medium or three small tortillas with the sauteed veggies and shrimp. Then top with guacamole, cherry tomatoes, crema, and your favorite hot sauce (my faves are Tapatio and Valentina).