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On Friday, I wrote about some of my struggles with vegetables. But there ARE times when I find recipes that are truly packed with vegetables that I can’t get enough of. From time to time, I’m going to share a recipe that I make for my family. They have to be healthy, fairly easy to make, and they get bonus points if my kids like them. This recipe passes muster in all three categories.
Shrimp Tacos with Fresh Tomato Salsa
Better Homes and Gardens (8/07)
Ingredients:
8 6-inch corn tortillas (whole wheat tortillas may be a slightly healthier option)
1 recipe Fresh Tomato Salsa (see below)
8 oz. fresh green beans, trimmed and halved crosswise
1 tsp. Jamaican jerk seasoning (I didn’t have jerk so I used Essence of Emeril)
1 lb. medium to large shrimp, peeled and deveined
1 Tbsp. olive oil
Preparation:
- Preheat oven to 350. Wrap tortillas in foil, and heat for 10 minutes.
- In a bowl toss bean with 1/2 tsp. of jerk seasoning. In another bowl toss shrimp with remaining 1/2 tsp. of jerk seasoning. Heat oil in large skillet over medium-high heat. Add green beans; cook and stir for 3 minutes. Add shrimp; cook and stir 2-3 more minutes until shrimp turn opaque.
- To serve, fill each tortilla with 1/3 cup shrimp and green bean mixture and serve with salsa.
Fresh Tomato Salsa:
In a bowl, combine 1 1/2 cups chopped, seeded tomato; 1 cup chopped, seeded cucumber, 1/3 cup thinly sliced green onions, 1/4 cup snipped fresh cilantro; 3 Tbsp. lime juice; and 1/4 tsp. salt.
Nutrition information per serving: (2 shrimp tacos with 2/3 cup salsa)
- 274 calories
- 7g fat (1g saturated)
- 33 g carbohydrate (7 g fiber)
- 22 g protein
- 129 mg cholesterol
- 381 mg sodium
You might be thinking that green beans in a taco sounds totally weird. So did I–until I tried it. My whole family loves this recipe and theres lots of vegetables in there. For those in the family that don’t need to watch what they eat, they can add sour cream, cheddar cheese, guacamole. You could also add a side dish of Spanish rice and beans.
J.D.
9 responses so far ↓
1 elisabeth // Jul 14, 2008 at 7:06 am
Guacamole is good for everyone! Although avocados are full of fat, it is a “good fat,” and as the wikipedia site says, “avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.[16] They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber.” this is all good!
2 Jenn // Jul 14, 2008 at 9:10 am
The green beans did throw me, but I’m willing to try anything, especially if it includes shrimp. I think I was a cat in a past life.
3 Red // Jul 14, 2008 at 10:38 am
Glad to see you chose to spice it up a notch.
4 macdaddy // Jul 14, 2008 at 11:03 am
5 gizmogirl // Jul 14, 2008 at 2:38 pm
Hey, Mac… this is a good one for hot days… no cooking even, just some chopping, and you get lots of veggies in there. Add a little cayenne if you like; it certainly will not hurt it!
Salmon Salad
4 servings
12 oz canned salmon
4 chopped hard boiled egg whites
~3/4 c chopped raw zucchini
1/2 large raw red bell pepper, chopped
1/8 tsp lemon powder (or a teaspoon of lemon juice)
1 tbsp drained capers
4 tbsp lowfat mayo
1 tbsp yellow mustard
smokehouse black pepper to taste
1 tbsp toasted sunflower seeds
Mix everything but the sunflower seeds in a bowl and serve over salad greens or on a sandwich. Sprinkle with the sunflower seeds before serving the salad or closing the sandwich.
6 Metroknow // Jul 14, 2008 at 9:26 pm
I bet that recipe would be good with fish (ahi, etc.) instead of or in addition to the shrimp.
I also agree on the avocado - too many health benefits to ignore.
7 AkiraSabine // Jul 14, 2008 at 10:12 pm
Sounds yum yum. I do love veggies and also fruits a lot. Haven’t been eating meat much for the last 5 or 6 years since I began to monitor my body weight. Now, I just by nature don’t have the energy to chew meat.
Your recipe indeed sounds very nice. Any pic of them so as I can drool over?
8 gizmogirl // Jul 15, 2008 at 6:53 am
Fish tacos are a staple fast food in southern California.
9 Marcia Stehouwer // Jul 16, 2008 at 7:59 am
You could also serve this on a salad or in a pita. I really enjoy the fajita stuffing on a salad as well. Makes it an easy lunch!
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