They are basically just a simple riff on my favorite crispy baked fish tacos, filled with a bright and creamy cilantro lime slaw, lots of fresh avocado, a quick chipotle crema, and sprinkled with any of your favorite toppings. But the Beleaf Vegan Shrimps here are what really set this recipe over the top. They are coated in an extra-generous sprinkling of taco vegan seasoning and then briefly cooked over high heat so that the spices are lightly charred and pack the best bold and zesty flavors. And when loaded up together with all of the other fillings in soft tortillas — especially these amazing homemade flour tortillas that I’m currently obsessing over! — these shrimp tacos are a total, delicious win.
Beleaf Vegan Shrimp
|Began Seasoning||To Taste|
|Fresh Cilantro||3 Tbsp|
|Chopped Tomatoes||1/2 Cup|
Step By Step
Cook pasta according to package instructions, then reserve 1 cup pasta water, and set aside.
Blanch Beleaf Plant-Based Shrimp for optimal texture for 5 minutes, rinse, and drain
Melt butter in large skillet on medium-low heat.
Saute sliced onions on medium-low heat until translucent (about 5 minutes).
Add cherry tomatoes to skillet and lightly stir until cooked through (8-10 minutes).
Add minced garlic and fried red onions to skillet.
Add 1 ladle of pasta water to thicken the sauce.
Reduce flame to low.
Add blanched Beleaf Plant-Based Shrimp to skillet.
Add baby spinach to skillet and cook on low
until lightly wilted.
Add cooked pasta to skillet.
Stir until incorporated and turn off heat.
Finish with half of large lemon squeezed over pan.