Huckleberry Collective

Christina Brockman

Food and Flower Enthusiast

Crunchy Kale and Shrimp Tacos

Crunchy Kale and Shrimp Tacos

Teaming up with my friends at OXO to bring you another yummy recipe involving none other than, AVOCADOS. I’ve always been an avocado fan, I remember my grandmother loving them so much when I was growing up, that I had to like them! They were a special treat to go on sandwiches when I was younger. Now they’re all the craze! If you’re like me, you may struggle with getting that avocado sliced just right, so not to make it a pile of mush. OXO has the BEST Avocado Slicer, and since using it, I swear by it! Now I can slice, core, and cut my avocado with ease. I’ve whipped up some delicious Crunchy Kale and Shrimp Tacos topped with a perfectly sliced Avocado! I hope you love it as much as I do!!


Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 1-2 lbs. Fully Cooked Shrimp

  • 1 Teaspoon Old Bay

  • 1 Teaspoon Taco Seasoning

  • ½ Tablespoon Avocado Oil

  • Shredded Kale Slaw

  • 8 Count Flour Tortillas, Fajita Sized

 

Suggested Toppings

  • Avocado

  • Cherry Tomatoes

  • Jalapenos

  • Bell Peppers

 

Cream Sauce

  • 1 Cup Sour Cream

  • 1 Large Lime, Juiced

  • 1 Teaspoon of Taco Seasoning

 

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.

  2. Toss Shrimp in Old Bay, Taco Seasoning, and Avocado Oil.

  3. Spread evenly and flat on a sheet pan, bake on for 5 minutes on 400, then finish on broil for 5 more minutes.

  4. Remove from oven and let cool, warm tortillas in microwave while shrimp cool slightly.

  5. Begin assembling tacos: tortilla, slaw mixture, shrimp, cream sauce, and lastly your desired toppings.

Should yield 6-10 tacos, depending on portion sizes.

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