Shrimp Tacos with Pumpkin Seed & Spinach Pesto
Pumpkin Seed & Spinach Pesto has a smoky, nutty flavor that pairs wonderfully with shrimp in these quick, delicious and nutritious tacos. The pumpkin seeds for the pesto need to soak for 6-10 hours, so start them in the morning or the night before.
Servings: 4
Author: Nicki Sizemore
- 2 tablespoons fresh lime juice (about 1 large lime)
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 4 cups shredded Napa cabbage (about ½ head)
- 1 pound shelled and deveined wild shrimp , tails discarded
- 1 tablespoon extra virgin coconut oil or olive oil
- Pumpkin Seed Pesto (see below)
- Warm corn tortillas for serving (I toast them in a hot, dry skillet, wrapping them in a kitchen towel as I go to keep them warm)
- Avocado slices for serving
- Crumbled feta cheese for serving
- Hot sauce for serving (optional)
In a small bowl, combine the lime juice and olive oil. Season with salt and pepper. Put the cabbage in a large bowl and set aside.
Season shrimp with salt and pepper. Melt the coconut oil or olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the shrimp and spread them out in one layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add ⅓ – ½ cup Pumpkin Seed & Spinach Pesto. Toss well to coat.
Toss the cabbage with the lime dressing. Season to taste with salt and pepper.
To assemble the tacos, pile a few shrimp on a warm tortilla and top with avocado slices, a sprinkle of feta cheese and some of the cabbage. Drizzle with hot sauce, if desired. Enjoy!