Tacos with kale and shrimp

Name: Tacos with kale and shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Flour tortillas mini 4; Cavolo riccio (Kale) 5 ½ cups; Precooked red beans (already drained) 1 cup; Shrimps tails 7.1 oz; Garlic 2 cloves; Lemon peel 1; Fresh chili pepper 2; Extra virgin olive oil 2 tbsp; Water warm 4 tsp; Fine salt 1 tsp; Greek yogurt 0.6 cup; Extra virgin olive oil 1 spoonful; Acacia honey 1 tsp; Chives to taste

it de br es fr

289

Calories per serving

Energy Kcal 289
Carbohydrates g 26.6
of which sugars g 6.5
Protein g 16.3
Fats g 13
of which saturated fat g 3.2
Fiber g 9
Cholesterol mg 81
Sodium mg 696

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: 4 pieces
Cost: Average

PRESENTATION

Get ready to dive into some amazing flavors with these tacos stuffed with kale and shrimp, inspired by the bright cuisine of Northern Mexico. Flour tortillas are the go-to here—really soft and chewy—and they perfectly hold the delicious filling. Shrimp tacos come alive with a burst of lime over the grilled shrimp, adding a zesty punch. Here's the deal, flour tortillas are popular in this region, giving the tacos a different vibe from the traditional corn version. Alongside the shrimp and kale, red beans add a classic touch, soaking up the citrus and spices, turning these into healthy shrimp tacos. Perfect for a casual get-together or a relaxed dinner.

It's cool to see how everyone has their own spin on shrimp taco recipes. Some folks swap the kale for cabbage or add avocado slices—so good—for an extra treat. And you know what? You might even find tacos with bresaola and peaches if you're looking for something unique. This version brings a bright, tangy kick with a yogurt-based sauce, lighter than the usual options. It pairs beautifully with the crispy edges of the shrimp.

That Greek yogurt sauce keeps each bite fresh and light, making these easy shrimp tacos stand out when you want something flavorful without feeling too heavy. Picture sitting around with friends, each person customizing their tacos—so fun—sharing stories and enjoying the moment. That’s what tacos are all about. Whether you like them with a bit more spice or prefer them mellow, these shrimp tacos with kale have a knack for bringing people together. And you can try new combinations or savor a fresh twist. It's all about the fun and delicious journey with every bite. Seriously, can't go wrong.

INGREDIENTS

289

Calories per serving

Flour tortillas 4 - mini

Cavolo riccio (Kale) 5 ½ cups (250 g)

Precooked red beans 1 cup (340 g) - (already drained)

Shrimps 7.1 oz (200 g) - tails

Garlic 2 cloves

Lemon peel 1

Fresh chili pepper 2

Extra virgin olive oil 2 tbsp (30 g)

Water 4 tsp (20 g) - warm

Fine salt 1 tsp

for the sauce: Greek yogurt 0.6 cup (150 g); Extra virgin olive oil 1 spoonful; Acacia honey 1 tsp; Chives to taste

Preparation

How to prepare Tacos with kale and shrimp

To prepare tacos with kale and shrimp, start with the shrimp. Remove the shell from the shrimp tails 1 and using a toothpick, gently extract the black vein 2, without breaking it. Transfer them to a bowl as you go, then season them with salt, 1 1/2 tablespoons of oil 3

and the lemon zest 4. Mix 5 and let rest 6 in the fridge, well covered.

Move on to the kale, cut each leaf in half first 7 and then into strips 8. In a pan, heat a turn of oil along with 2 cloves of garlic and a chopped chili pepper 9.

Add the kale 10, let it cook for 1 minute, then add the hot water 11 and stir again. Salt, cover with a lid 12, and let it cook for about 8 minutes.

When the kale is wilted 13, remove the garlic cloves 14 and add the drained beans 15. Let them cook for a few minutes.

Meanwhile, prepare the sauce: pour the Greek yogurt into a bowl, add the chopped chives 16, honey 17, oil, and a pinch of salt. Mix everything together 18.

Set the sauce aside 19 and proceed to cook the shrimp. Over high heat, heat a pan and add the shrimp 20. Wait about 1 minute, then flip them to the other side 21 and finish cooking for another minute.

Transfer the shrimp to a plate 22. At this point, the kale will also be ready 23. Heat the first tortilla in a pan 34.

Transfer the tortilla to a cutting board 25 and place some kale in the center, making sure to also grab some beans 26. Place the shrimp on top 27

and finish with the sauce 28. Fold the tortilla slightly in half 29 and proceed in the same way to assemble the other tacos with kale and shrimp 30.

Storage

It is recommended to consume the tacos with kale and shrimp immediately. The kale can be stored in the fridge, already cooked, for no more than 1-2 days.