Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Mission Accomplished Shrimp Tacos May 5, 2014

Jamie says: Happy cinco de mayo! I was inspired by memories of a past trip to San Francisco, California to make “taco truck tacos” tonight. San Francisco was the first time I heard about the food truck concept. I thought it was the coolest thing. It became my mission to find a taco food truck- and guess where we found them? The Mission district. So mission accomplished then and mission accomplished tonight! These are some killer tacos that might even make a food truck taco jealous.

Mission Accomplished Shrimp Tacos

Mission Accomplished Shrimp Tacos

Bring taco truck tacos to your kitchen table.

Just like the awesome tacos on food trucks

Just like the awesome tacos on food trucks

Celebrate your cinco de mayo with your own tacos.

Happy Cinco de Mayo!

Happy Cinco de Mayo!

Mission Accomplished Shrimp Tacos


  • 1/3 cup cooked brown rice
  • 1/2 red bell pepper
  • 1/2 medium yellow onion
  • 1 Tbsp olive oil
  • 4 oz baby bella sliced mushrooms
  • 1/2 lb shrimp (wild, USA)
  • 1 Tbsp canola oil
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • dash ground red chipotle
  • 1 whole lime
  • 1/2 cup canned, low sodium organic black beans (Publix GreenWise)
  • 1/4 cup fresh cilantro
  • 1/4 cup mild salsa (Publix Deli)
  • 10 black olives (Lindsay Naturals)
  • 8 sweet plantains (El Sembrador, frozen ethnic section)
  • 4-6 white corn tortillas (La Tortilla Factory)
  • 1/4 cup shredded part skim mozzarella cheese
  • 2 oz (one 100 calorie cup) guacamole (Yucatan, refrigerated produce section)
  • 1/4 cup plain fat free Greek yogurt


  1. Cook brown rice according to directions on package. (Or defrost leftover frozen brown rice and reheat in the microwave like I did.)
  2. Slice bell pepper and onion. Pour olive oil in a medium saute pan on medium heat. Add pepper and onion. Stir. Place a lid on top and cook for about 10 minutes. Stir, return to heat and cook until lightly brown. Add mushrooms, reduce heat to medium-low, place a lid on top, and cook an additional 5 minutes.
  3. Peel and devein shrimp. Pour canola oil in a small pan on medium-low heat. Add shrimp and cumin, chili, turmeric, and chipotle. Cook for about 6 minutes or until shrimp are white and cooked throughout.
  4. Grate a lime. Cut into quarters.
  5. Rinse and drain black beans. Heat for about 1 minute in the microwave.
  6. Tear cilantro to bite-sized pieces. Strain salsa. Cut olives in half.
  7. Heat frozen plantains in the microwave on a microwave-safe plate for about 2 1/2 minutes or until hot.
  8. Assemble tacos- lay tortillas on plates. Top with: rice; beans; sauteed pepper, onions, and mushrooms; shredded cheese; seasoned shrimp, olives, salsa, guacamole, Greek yogurt, grated lime peel, fresh cilantro. Serve with a wedge of lime (squeeze the juice on top) and warm plantains. Enjoy!

Servings: about 2

  • Nutrition note: Amp up the flavor with fresh herbs, citrus juice, and spices. No salt needed here.

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