Shrimp Tacos

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 . . . . .

Shrimp Tacos

Servings: 2

Ingredients

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

Directions

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.

Tasted just like a taco! I love how he beefed up the filling with extra vegetables—carrots and red pepper—you couldn’t even tell!