Shrimp Tacos

You can make a taco from just about anything, even using leftover soup and salad, but you don't have to. You can make the salad and soup (which in this recipe is used as a sauce) just for this taco recipe.

In my world, the easiest way to prepare these tacos is to use up leftovers of my black bean salad and utterly delicious cauliflower and sweet potato soup. You can find both recipes posted prior to this post.

There is no recipe for the shrimp tacos. Why? There's no need, especially if you have leftover soup and salad. You decide how many tacos you want to make, sautee the shrimp and assemble. But how do you saute the shrimp?

Heat a cast iron pan (or another skillet with a heavy bottom) slowly over medium heat. Once it begins to smoke, turn up the heat to high, drizzle in a little olive oil or coconut oil and drop in the shrimp. Make sure not to crowd them. Allow the shrimp to sear and brown on one side and then turn over to the other. You want color on both sides, but leave the middle of each shrimp a bit translucent. They will continue to cook on the platter after you've removed them from the pan. I use the jumbo or colossal shrimp. They hold up well and you cannot overcook them easily.

Before you begin sauteeing, prepare everything else. Make sure the table is set, gather the leftover salad and soup, making sure to heat the soup first. You can toss the salad to distribute all seasoning and put some of the soup into a squirt bottle if you have one, but that is not necessary. Fry or heat soft tortillas and have ready for assembly. Sautee the shrimp, assemble to your liking and enjoy a nutrition-filled taco with notes of freshness from the Carribean. Your kitchen will smell amazing!

No leftovers with this meal. The end!