Sriracha Lime Shrimp Tacos with Kale, Parmesan and Cinnamon

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Who in their right minds would think to blend these flavors?  Sriracha and lime with parmesan cheese? and cinnamon?  all on a taco? What?? Who would do that?  I would!  And I think it’s pretty much the best shrimp taco I’ve ever eaten!  So I want to share the recipe with you!!

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Sriracha Lime Shrimp Tacos

with Kale, Parmesan and Cinnamon

Ingredients (makes 8 tacos):
2 lbs frozen shrimp (peeled and deveined)
2 Tbsp olive oil
1 onion (chopped)
4 cloves garlic (chopped)
1 yellow bell pepper (chopped)
1-2 Tbsp sriracha sauce (amount depends on preferred spiciness)
the juice of 1 lime
1 bunch fresh kale
1 bag finely shredded parmesan cheese
small flour tortillas
salt and pepper to taste
butter for toasting tortillas
ground cinnamon for dusting the top of the tacos

Method:
Rinse and thaw out shrimp in a strainer in the sink. Once thawed, pat dry with a paper towel, soaking up as much liquid as you can.  Transfer to a mixing bowl and toss with the lime juice and sriracha sauce.  Set aside.

Heat the olive oil over medium heat in a cast iron skillet.  Add the onions and cook, stirring frequently until tender…about 5-7 minutes.  (I added a little sugar to the onions while they were cooking to make the flavor a bit milder…totally optional)  Once onions are tender, add the garlic and bell pepper and cook stirring frequently for about 5 more minutes.  Add the shrimp and stir-fry until cooked through (about 7-10 minutes (use your judgment)).  Remove from heat.

Thoroughly was the kale and remove the stems.  Sautee until a bit wilted in some olive oil and salt and pepper over medium heat.  Once it reaches your desired doneness, remove from heat.

Melt 1/2 a tablespoon (per tortilla) of butter in a grill pan or flat skillet over medium-low heat.  Toast the tortillas on both sides until a bit browned.

To assemble the tacos, sprinkle parmesan cheese on a tortilla, top with the kale, add the shrimp mixture and then sprinkle with more parmesan cheese and your desired amount of cinnamon.  Serve warm.

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We all have those foodie friends!  I am that friend.  Serve this dish to your fancy high-paletted buddies and you’re sure to please them.  This mix of food genres on one plate will satisfy all the senses!

 

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