When kids have a chance to grow food, they learn where food comes from and develop a reverence for the earth. Chopping the vegetables into small pieces retains their texture but makes them more palatable to young taste buds. As with all tacos, these are easy to customize.
Recipe Ingredient Details:
4 ripe Roma tomatoes
1/2 bunch scallions, chopped
3 ounces green beans, sliced lengthwise down the center
1 small yellow onion (sliced into rings)
8 large jumbo shrimp, peeled and deveined
2 cloves garlic (minced)
1 lemon, juiced
1/2 cup feta cheese, crumbled
1 avocado (peeled, pitted and chopped )
Hot sauce (optional )
Preheat oven to 350°.
Place tomato slices, scallions, green beans, and onion slices in a ceramic dish. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, until softened. Cut into smaller pieces.
Meanwhile, combine shrimp, lemon juice, minced garlic, salt, and pepper in a bowl. Oil a grill pan thoroughly and place over medium-high heat. Remove shrimp from bowl and grill for about 2-3 minutes on each side until pink. Chop into bite-size pieces.
Either over an open flame or with a Mexican tortilla warmer plate, heat corn tortillas until browned. To assemble tacos, add a portion of grilled shrimp, roasted vegetables, feta cheese, and avocado to each warm tortilla and fold in half. Serve warm with a little hot sauce.
Recipe Additional Notes:
PER SERVING (2): 263 cal, 10g fat (5g mono, 2g poly, 4g sat), 37mg chol, 11g protein, 34g carb, 8g fiber, 263mg sodium
Wed, 2012-07-25 18:51