Recipe: Shrimp Tacos with kale and zucchini

 

When it comes to dinner I can get real stumped sometimes. Especially because I'm cooking for one. I want something healthy and colorful, but I don't want to spend a lot of time on it or make too much. Usually my thought process goes like this: what do I have? what vegetables do I need to use? what kind of protein do I have/want? The answer to this question usually results in an omelet type of dinner. (any vegetables + eggs + little cheese = delicious and no grocery store trip)

Last night--- a successful new dinner that I pulled together after my usual round of questions. no grocery store trip: check / colorful: check / protein, grains, vegetables: check

Recipe: Shrimp Tacos with kale and zucchini
makes 2 tacos

1 cup of pre-cooked/tail-less frozen shrimp (thaw)
1/2 tablespoon of coconut oil
1 zucchini (sliced in half circles)
handful of cherry tomatoes (halved)
handful of kale (pre-cut and washed)
2 Ezekiel sprouted grain tortillas
mexican cheese
sea salt for taste

1. heat up a skillet, use some cooking spray, and toss in zucchini. once those are heated up mostly add kale (new discovery: I found kale pre-cut and washed in a plastic bin at my nearest grocery store. Yay! so easy), finally add cherry tomatoes.

2. heat up another skillet with a tiny bit of coconut oil and add shrimp. they are already cooked so it's just a matter of heating them up here. salt the shrimp

3. heat up Ezekial sprouted grain tortillas with a sprinkle of mexican cheese.

4. layer shrimp and vegetables. fold up tortilla and enjoy

What is your go-to easy dinner?