My husband loves anything wrapped up in a tortilla shell that you can eat with your hands: breakfast burritos, tacos, wraps, kale tacos, pita sandwiches—if you can stuff it in some sort of flat bread, Craig will eat it!
And his latest creation . . . . .
6 oz. shrimp (he used frozen, pre-cooked)
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
2.5 Tablespoons olive oil, divided
1/2 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1/3 red pepper, chopped
Garnish: chopped cabbage, tomatoes, shredded cheese, fresh cilantro
1. Combine shrimp with 1/2 tablespoon oil, cumin, chili powder, garlic powder, and salt. Set aside to marinade.
2. Heat 2 tablespoons oil in skillet and saute onions, garlic, carrots, and pepper.
3. When vegetables are crisp-tender, add shrimp and saute until heated through.
4. Fill tacos with shrimp and garnish with chopped cabbage, tomatoes, cheese, and cilantro.