Simple Oven-Baked Shrimp Tacos with Massaged Kale Salad
Nutritional Info
- Calories:
- 469
- Carbohydrates:
- 53 grams
- Fiber:
- 10 grams
- Protein:
- 25 grams
- Fat:
- 20 grams
Note: These values represent one serving of four.
Nothing screams summer like tacos (though eating tacos year-round is also acceptable). While it’s nice to hit up your local taqueria from time to time, making tacos at home with simple ingredients allows you to control the fat and calories, while still making a flavorful meal.
Tortillas are one of Tonal Coach Woody’s favorite ways to get the carbs she needs for endurance. “I eat A LOT of tortillas—not all are created equal—so you could say I have an array of tacos most weeks.”
This recipe for shrimp tacos, created by Vanessa Rissetto, registered dietitian and CEO of Culina Health, is inspired by Coach Woody. Seasoned oven-baked shrimp is nestled in corn tortillas and topped with a simple homemade avocado salsa. Skipping heavy sauces here helps keep the fat and calorie count low.
The tacos are paired with a massaged kale salad, another one of Woody’s favorites. Massaging the kale is a must—it turns the healthy leafy green into an easy-to-chew delight that better absorbs dressing, so that you ultimately need less dressing to make an enjoyable salad. If you’ve been a kale-hater in the past, try massaging the greens and give them another chance.
How to massage kale: It’s pretty straightforward. Wash, dry, and chop the kale, removing the thick ribs at the center. Put the kale in a bowl large enough that your hands have room to work. Put some oil and acid (typically lemon or lime juice, as in the recipe below) on the kale and with clean or gloved hands, squeeze the kale like you’re giving it a Shiatsu massage. Do this for about two minutes, and you’ll see the kale wilt, break down, and become smooth. The experience also doubles as stress-relief for you! Then, you’re ready to toss in the rest of your salad ingredients and serve.
Here, the salad is topped with a simple garlicky dressing, briny cotija cheese, and crunchy pepitas. Together with the tacos, you’re getting 25 grams of protein and 10 grams of fiber, which will help keep you full and fueled.
Shrimp Tacos with Massaged Kale Salad
- Calories:
- 469
- Carbohydrates:
- 53 grams
- Fiber:
- 10 grams
- Protein:
- 25 grams
- Fat:
- 20 grams
Ingredients
Tacos:
- ½ pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves minced
- Juice from 1 lime
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon taco seasoning
- Salt and pepper, to taste
- 4 corn tortillas
- ½ avocado, diced (note: toss with a bit of lime juice to prevent browning)
- 2 tablespoons red onion
- ¼ cup cherry tomatoes diced
- Optional topping: Chopped cilantro or scallions
Kale Salad:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch kale
- 1 teaspoon lime juice
- ½ cup grape tomatoes
- ¼ cup cotija cheese (can substitute feta if desired)
- 2 teaspoons pepitas
Dressing:
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Directions
Tacos:
Heat oven to 400 degrees.
Toss shrimp in olive oil, add lime juice, garlic, pepper flakes, taco seasoning, salt and pepper.
Bake shrimp for 8 to 10 minutes.
In a small bowl, assemble avocado salsa: diced avocado, red onion, cherry tomatoes, and salt to taste.
Heat tortillas in a skillet, about 30 seconds per side.
Place shrimp in tortilla, and top with avocado salsa.
Kale Salad:
While the shrimp makes, make the kale salad.
Directions:
In a small skillet, heat the olive oil and add the minced garlic. Saute the garlic over medium heat for about 30 seconds. Set aside to cool.
Remove kale leaves from stems and give a rough chop.
Place kale in a large bowl, add cooled oil, garlic, lime juice, salt and pepper. Gently massage until you feel the leaves start to wilt.
Whisk together dressing ingredients.
Top kale with pepitas, tomatoes, cheese, and dressing.
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