Another personality quirk: When I find something new that I "enjoy," it quickly gets stuck on repeat. This tendency used to drive my roommates a bit crazy when I would find a new song obsession and play it non-stop for 3 days straight (still do). Needless to say, I was gifted with a set of headphones pretty quickly hehe. This same habit goes for new recipes, and right now I'm stuck on shrimp tacos. How did I even get on shrimp tacos as a "vegetarian" ? I'm really not sure, but it probably has something to do with the awesome restaurant we have in town Cabo Fish Taco and wanting to recreate some of their fab fish taco recipes for at home. And truthfully I am a "flexitarian," because Lord knows I am also no good at following the rules :)
1 lb medium, frozen thawed shrimp- tail removed
2 c. panko bread crumbs
3 eggs, whisked
½ c. all-purpose flour
½ head purple cabbage, roughly chopped
3 large carrots, shredded
2 c. kale, stems removed, roughly chopped
2 tbsp Sesame oil
2 heaping tbsp PB, melted
1 Lime, juiced
1/2 tsp garlic powder
Thaw shrimp and pat dry, then dip each in flour, followed by egg and then bread crumbs. Place on a baking sheet lined with parchment paper and bake in the oven @ 400 F for 25-30 minutes, flipping over halfway (note: shrimp can be prepared ahead of time and frozen, then placed directly in the oven when ready to bake).
Meanwhile, roughly chop purple cabbage and kale and combine with shredded carrots. Toss to mix. Set aside.
Combine sauce ingredients and mix with a spoon until smooth. Add 1-2 tbsp water to thin as needed.
Assembly: Combine 3-4 baked shrimp with approx 1/4 c. fiesta slaw, 1 tbsp sauce per 8” flour tortilla. Add chopped cilantro and shredded cheddar cheese as desired.
Be sure to check back on Wednesday (National Kale Day) and Thursday (National Dessert Day) for some more recipe awesomeness. My student intern and I have been hard at work in the kitchen as of lately and we have lots of new eats to share with you !
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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