The tale behind the tacos:
In the bustling kitchen of a busy college student and mom, nestled between textbooks and nutrition charts, lived Alex (me), a dedicated student pursuing her dual degree in Dietetics.
One sunny afternoon, as Alex flipped through her notes on balanced diets, her thoughts wandered to her family, specifically her daughter, Confetti. Confetti wasn't the most adventurous eater, but if Confetti made a dish, she typically liked it more than if someone else prepared even the same meal with the same recipe. Alex knew that getting Confetti to cook this dish with her would be a social experiment, but it ended up being worth it in the end. After creating Sweet & Savory Shrimp Tacos, Confetti found a new favorite food and Alex had a quick, nutritious meal to feed her elementary schooler. eagerly awaiting her return to taste her latest creations.
Sweet and Savory Shrimp Tacos—a dish that not only satisfied taste buds but also packed a nutritional punch, is a staple in my house. The sweetness of the pineapple perfectly complemented the savory flavors of well-seasoned shrimp, all wrapped in warm tortillas with a refreshing salsa. Mmmm!
And so, the story of Alex and the Sweet and Savory Shrimp Tacos continues—a tale of blending knowledge with love, and turning simple ingredients into cherished family traditions. Let me know what you think of this delicious dish after you make it, and feel free to email pictures to rootedindietetics@yahoo.com! #chefskiss
Ingredients:
1 tbsp. canola oil
1 lb. frozen small cooked shrimp, thawed
1 tsp. ground cumin
1 tsp. chili powder
1 clove garlic, whole and pressed
1 15-oz. can black beans, drained and rinsed
1½ c. frozen corn kernels, thawed
1 8-oz. can crushed pineapple, drained
½ c. salsa
1 c. shredded reduced-fat cheddar cheese
12 whole grain taco shells
Kosher salt and fresh ground black pepper to taste
Optional ingredients: diced avocado, chopped tomato, light sour cream, shredded lettuce
Directions:
Before you begin: Wash your hands.
Heat the canola oil in a large, non-stick skillet over a medium-high heat. Add the shrimp, cumin, chili powder and garlic. Then, cook until the shrimp are warmed through. This should take about 1 minute, but if using fresh shrimp, cook for an additional 2-3 minutes.
Stir in the beans, corn, pineapple, and salsa.
Heat for about 2 minutes, then add the cheese. Heat until the cheese melts and season with salt and pepper to taste.
Use a slotted spoon and remove excess liquid before placing ½ c. of the mixture into each taco shell.
Serve with optional toppings and enjoy!
Nutrition Information:
Serving size: 2 Tacos
Serves 6
Calories: 380; Total Fat: 13g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 155mg; Sodium: 540mg; Total Carbohydrate: 41g; Dietary Fiber: 6g; Sugars: 8g; Protein: 27g; Vitamin A: 10%; Vitamin C: 15%; Calcium: 20%; Iron: 20%.
Recipe adapted from the Academy of Nutrition & Dietetics, EatRight.org.
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