It’s never been easier to serve tacos for dinner. Using the 5-A-Day Salad from the serve yourself Take-Out Salad bar means a minimum of chopping, cutting and mixing. Just sauté up the shrimp and serve.
Start to finish: 20 minutes
Hands on time: 20 minutes
2 tablespoons olive oil
2 green onions, chopped
1 lb shrimp, deveined and tails removed
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
Juice of one lime
4 flour tortillas
1 large container 5-A-Day Salad, about 1 ½ lb
Heat the olive oil in a medium skillet until it shimmers. Add the onions, shrimp, salt and pepper and toss the shrimp in the hot skillet until cooked through, about 4 minutes. Stir in the cilantro and lime juice and keep hot.
Wrap the tortillas in microwave-safe plastic and nuke them for about 30 seconds to warm them up.
Arrange a warmed tortilla on a plate and spread a line of salad down the center. Top with the shrimp and roll up the sides and bottom to enclose the filling. Repeat with the remaining tortillas and filling. Serve hot.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.