Tacos with Kale and Shrimp

Here’s an Italian-style version of Tacos with kale (curly kale) and shrimp. I’ll add a Mediterranean touch using fresh ingredients and flavored oils that pair well with these flavors.

Ingredients

• 8 corn tortillas (preferably small)
• 400 g peeled and cleaned shrimp
• 200 g fresh kale (curly kale)
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 lemon (juice and grated zest)
• Salt and pepper to taste
• 1 teaspoon chili powder (optional)
• 1 ripe avocado
• 1 small red onion
• Fresh cilantro to taste
• 1 ripe tomato
• 150 g Greek yogurt for serving

Preparation

1. Start by washing the kale, removing the central ribs and cutting it into strips. Heat one tablespoon of oil in a pan and add the garlic clove, letting it brown. Add the kale and sauté for 3-4 minutes until it softens. Season with salt and pepper and set aside.

2. In a bowl, marinate the shrimp with lemon juice, zest, salt, pepper, and chili powder if desired. Let rest for about 10 minutes.

3. In another pan, heat the remaining oil and cook the marinated shrimp until pink and cooked through, about 2-3 minutes per side. Remove the shrimp and keep warm.

4. Prepare a sauce by dicing the tomato and red onion very finely. Mash the avocado and mix it with the tomato, onion, chopped cilantro, salt, and pepper to create a rustic guacamole sauce.

5. Warm the tortillas in a pan or microwave wrapped in a damp cloth to make them soft.

6. To assemble the tacos, spread some kale on each tortilla, then add a few shrimp and a spoonful of guacamole sauce.

7. Serve the tacos with a spoonful of Greek yogurt on top or on the side for those who wish to add it.

Curiosities

Tacos are a very versatile dish and can be filled in countless ways. The version with shrimp and curly kale is an excellent healthy and light alternative, ideal for those seeking a flavorful yet not too heavy meal. The Italian touch from extra-virgin olive oil and fresh lemon adds a distinctive aromatic note to this fusion dish.