At the end of a long day at work I find myself scrambling to get something nutritious on the table for my family for dinner. Sure, the kids would be fine living on chicken nuggets, French fries, hamburgers, bean burritos or pizza. My waistline, however, is not forgiving to that sort of indulgence so I am forced to find ways to sneak nutrition into our lives through simple weeknight meals.
I made a fairly easy dinner the other night that worked nicely. I like to buy the large bag of frozen shrimp from the grocery store that I can just stick in the freezer and use when I am ready.
To Make This Meal:
The tail is on but the shrimp are raw and frozen and shelled. I get home and I pull out the amount I need and put them in a freezer bag with hot water and stick it in the sink. The shrimp are thawed in about twenty-minutes.
I then get out small, taco size, corn tortillas that I spray with Pam and lightly heat in a pan on the stove to soften, setting them aside with aluminum foil on top.
Then, I shred a small amount of cabbage, chop some cilantro, dice a few green onions, pull out the chipotle mayo from the fridge and salsa, open a can of chopped black olives and take the cold sour cream from the fridge.
Then, pull the tail off of the thawed shrimp and put them in a skillet with a bit of olive oil and sprinkle with a Lawreys taco Seasoning packet. Cook until pink.
Chop up and assemble your tacos!
Serve with some tortilla chips.
This is a yummy dinner that you can also make ahead and just assemble the tacos after you get home. Simply reheat everything and dinner can be ready in a snap.
You will need (serves 4)
20 corn tortillas
Pam Cooking Spray
¼ head of fresh cabbage chopped
½ C jar salsa
Chipotle Mayonnaise
½ C diced black olives
6 green onions diced
20-25 peeled, devained shrimp
Tortilla Chips
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