Sriracha Lime Shrimp Tacos with Kale, Parmesan and Cinnamon


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!!


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

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.


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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