It’s Tuesday…and you know what that means don’t you? Taco Tuesday of course. Certainly you could run out and have some nasty deep-fried fish tacos slathered in
mayonnaise special sauce on fat-laden flour tortillas, or if that’s not really your thing, you could make the sensible choice and do it yourself and go healthier and tastier in the process. Really, a healthy taco recipe? Yes, really.
After a nice little drop off from my favorite CSA this week, I instantly got thinking on how to best utilize my fresh ingredients. What I came up with is a vegetable heavy taco, perfect for vegetarians. Being the meat eater that I am, I included some jumbo shrimp to add a little substance, but feel free to leave these out.
These tacos are extremely healthy; they deliver tons of antioxidants and vital nutrients by way of fresh tomatoes, avocado, cilantro, red pepper, and spinach. Pretty much a vegetarians delight. To make sure these tacos are especially healthy, opt for corn tortialls over flour. Less fat, less sodium, less crap carbs, and better suited to be roasted in the oven. Give these a try tonight and let me know what you thought!
What You’ll Need
- 1/2 pound jumbo shrimp, lightly chopped
- 1 can black beans
- 3 ears of corn
- 1/2 pound (heirloom if possible) cherry tomatoes
- 2 red bell peppers
- 2 cups of spinach, chopped
- 1 bunch of cilantro, chopped
- 1 avocado
- 1 tablespoon cumin
- 1 1/2 tablespoons chili powder
- Salt and pepper to taste
- Corn tortillas
1. Preheat over to 450 degrees, place corn still in husks and red pepper on top rack. Roast until skin on pepper begins to peel back and char. Remove from oven. Peel husk off corn and continue to cook until kernels begin to show signs of charring. Turn corn as needed to get evenly blacken.
2. While letting charred corn and red pepper cool on a cutting board, prepare black beans according to directions. Season with salt and pepper as needed. When black beans are almost finished, lightly mash the beans in the pot to create a smooth and creamy consistency. Set aside.
3. Season shrimp with salt, pepper, chili powder, and cumin. Add a little cooking oil to the skillet followed by the shrimp. Let shrimp sit unmoved for 3 minutes. Flip shrimp and cook an additional 2 minutes on the opposite side. Remove from heat and lightly sprinkle with additional cumin to taste. Lightly toss and set aside.
4. Slice corn vertically into a bowl to remove kernals. Season with a dash of chili powder and cumin. In the same skillet you used to cook your shrimp, add the corn and cherry tomatoes. Cook over high heat until the tomatoes begin to burst. Stir occasionally to break tomatoes up and combine spices. Simmer for 3-4 minutes before removing from heat and placing in a separate bowl.
5. Slice roasted red pepper into long strips and set aside. Quickly shred lettuce and cilantro and place in separate dishes. Cut up an avocado into small chunks and place in a bowl.
6. In the 450 degree oven, place a few tortialls and cook, 2 minutes per side, flipping once.