Good morning, y’all! Can I just say I love working remotely? Libby, Laura and I, who are all interning at Physical Activity and Nutrition Branch of the NC Division of Public Health this summer, are sitting in a Chapel Hill coffee shop today working on a project together! It was nice not to have to drive 40 minutes to be in Raleigh by 8am this morning.
Today we are writing scripts for videos that will help North Carolinians make healthier choices at the grocery store. I love writing, especially when it involves healthy tips and nutrition!
Check out these delicious shrimp tacos I made for dinner the other night. The best thing about them aside from their deliciousness is that they only took less than 20 minutes to make and are super healthy and filling!
First, I sliced a white onion and sauteed it. I sliced it like this so I would have onion rings which are easier than diced since they stay put in the taco shell.
Meanwhile, I tossed a can of black beans, juice and all, into a sauce pan and heated them over medium heat for 8-10 minutes.
While those were cooking, I made a quick guacamole by mashing up a ripe avocado and adding a few dashes of salt, a teaspoon of lime juice and a little garlic. I also added a bit of Greek yogurt to up the creaminess and protein.
I used frozen, uncooked shrimp which I defrosted by running under cold water for a few minutes. I find that uncooked frozen shrimp are a lot more tender than frozen cooked shrimp and only take 2-3 minutes to cook. After defrosting and removing their shells, I blotted the shrimp with a paper towel and doused them in one of my favorite spices: Old Bay.
For those of you who haven’t experienced Old Bay, please go get some. It’s a delicious blend of lots of spices and is great on meat, poultry and fish. It does contain sodium though so keep that in mind if you’re watching your salt intake.
Everything came together in a matter of minutes. Smearing the guacamole on first helps the shrimp and onions stay put. I topped each shrimp taco with black beans, a good source of fiber and protein and plain Greek yogurt, a super tasty and healthy substitute for sour cream!
I’ve made these many times before and they’re still one of favorites! Here’s another great thing about these shrimp tacos: they make an easy Goodness to Go lunch. Just pack the shrimp, beans, guacamole and onions in small Tupperware containers and toss your tortillas in the bag!
Here’s the recipe.
- 8 small flour tortillas
- 16 uncooked medium-sized shrimp, shells and tails removed (fresh or frozen & thawed)
- 1 medium onion, sliced into rings
- 1 can black beans, in juice
- 1 avocado, mashed
- ¾ cup 0% Greek Yogurt
- ½ teaspoon salt
- 2 cloves garlic, mashed
- 1-2 tablespoons Old Bay seasoning
- 2 tablespoons olive oil
- 1 teaspoon lime juice (optional, for guacamole)
- Drizzle 1 tablespoon of the olive oil into a sautee pan and sautee onions for 10-12 minutes on medium-high heat, stirring occasionally. Remove from pan before cooking shrimp.
- Empty the can of beans, including the juice, into a sauce pan and heat, uncovered, over medium-high heat for 10 minutes, stirring frequently. You want some of the water to boil off and the beans to become slightly mushy. Remove from heat and set aside.
- Combine mashed avocado, salt, lime juice, garlic and ¼ cup Greek yogurt. Mix well.
- Rinse shrimp with water and pat dry with a paper towel. Rub shrimp with Old Bay seasoning coating well. Add the other tablespoon of olive oil to the sautee pan once onions have finished cooking and cook shrimp for 2-3 minutes (until they start turning pink), turning them over after ~1 minute.
- Smear flour tortilla with guacamole. Add 2 shrimp and some onion rings to each. Top with black beans and a dollop of Greek yogurt instead of sour cream.
Yum. Well, lunch is over. Time to start writing those video scripts again! I’m heading to hot yoga later tonight for a good, sweat session. What was your workout today?
Have a great afternoon, everyone!