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Shrimp tacos are no longer just a fallback entree, thanks to this recipe in Let Them Eat Kale! . Pineapple salsa with lime-massaged kale adds tropical flavor to the Mexican favorite. With sautéed ginger and curry shrimp atop warm tortillas, these tacos offer a most desirable way to savor summer temperatures. Ashley, Recipe Hunter

Ashley Kane

THE RECIPE

Sautéed Shrimp and Kale Tacos with Pineapple, Corn, and Kale Salsa

Pineapple, corn, and kale salsa brings ordinary shrimp tacos into the limelight

shrimp kale tacos

Despite what you may have heard, kale isn’t shy. There’s really no reason to hide the green superfood in smoothies to gulp down, or puree until anonymity. As Julia shows us in her inspiring cookbook Let Them Eat Kale! the superfood deserves more respect. The leafy, nutrient dense green complements the shrimp tacos’ subtle ginger and curry flavors in eye-opening ways. Chopped, steamed kale acts as the base layer for sautéed garlic-seasoned shrimp. And don’t be afraid to top with even more kale–yes, you heard us right! Innovative pineapple, kale, and corn salsa imparts a sweet tropical essence that truly tastes outstanding. Easy to make, these tacos are the perfect weeknight dinner and are even better when shared with guests.

Want to learn more about this cookbook and the author behind it? Read our review with tips from Julia Mueller here.

Sautéed Shrimp and Kale Tacos with Pineapple, Corn, and Kale Salsa

From the Let Them Eat Kale! cookbook
Yield: 3-4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound shrimp, peeled
  • 1 head green curly kale, stems removed, leaves chopped
  • 5 cloves garlic, minced
  • 2 teaspoons fresh ginger, peeled and grated
  • 3 teaspoons yellow curry powder
  • ½ teaspoon paprika
  • Pinch of salt
  • Avocado
  • Corn tortillas
  • Pineapple, Corn, and Kale Salsa (recipe below)

Instructions

  1. Add olive oil and butter to a skillet and heat to medium-high.
  2. Add garlic, ginger, curry powder, paprika, and salt and cook sauté one minute before adding shrimp. Cook the shrimp about 1 to 2 minutes on each side until they turn pink and are cooked all the way through. Add the chopped kale leaves in with the shrimp and cover the skillet, allowing the kale leaves to steam and soften, about 1 to 2 minutes.
  3. Wrap the corn tortillas in foil and heat them in the oven at 350 degrees F, until warm.
  4. Assemble the tacos by adding the desired amount of kale, shrimp, Pineapple-Corn-Kale Salsa, and your other favorite taco toppings.

Pineapple, Corn, and Kale Salsa

From the Let Them Eat Kale! cookbook
Makes 4 cups salsa.

Ingredients

  • 2 cups loosely packed dino kale leaves, thinly sliced
  • 3 tablespoons lime juice
  • ¾ cup red onion, finely chopped
  • 2 jalapeños, seeded and finely chopped
  • 1 ear corn, cooked, kernels removed
  • 2 cups pineapple, chopped
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 tablespoon cilantro leaves, finely chopped
  • Pinch of salt

Instructions

  1. Add sliced kale leaves to a large mixing bowl and drizzle the lime juice over them. Stir to coat the leaves. Allow leaves to sit about 5 minutes to allow lime juice to break down some of the fiber.
  2. Add the remaining ingredients to the bowl and stir together.
  3. Serve with chips, on top of tacos, or in burritos!

Note: Some links in this post may be affiliate links through which we receive a small commission from the publisher at no additional cost to our readers. These programs help us support NoshOn.It.

THE CHEF

Julia Mueller

Bookkeeper & Food Blogger

Julia Mueller from The Roasted Root

As an outdoor enthusiast, I prioritize maintaining a well-balanced diet. I love developing, photographing and sharing healthful recipes that incorporate in-season produce. My treat recipes typically incorporate alternatives to wheat. I believe in making healthful recipes approachable, delicious and unique!

If you live an active outdoors lifestyle like Julia, then you know how important it is to fill your body with healthy, nutritious, and satisfying food. Luckily for us, Julia is the recipe developer and blogger behind The Roasted Root where she shares her creative and healthful recipes using whole ingredients. What we love most about Julia is that she has the ability to incorporate healthy ingredients and alternatives to wheat, dairy, and cane sugar in creative ways that are as delicious as they are nutritious so we can feel great about having that one extra bite.

Head over to The Roasted Root and say hello to Julia on Twitter, Facebook, and Pinterest.


  • http://bakingamoment.com/ Allie|Baking a Moment

    I’ve never thought to add kale to salsa before! Why not? It’s a fabulous idea 😉

  • Ashley

    I’m so happy that you enjoy the idea, thanks to Julia Mueller! It is delicious and inventive. Check out our review of her cookbook (plus kale tips) tomorrow!

  • http://www.mjandhungryman.com/ Min

    Oh yes..I remember the first time I had kale. I was def not a fan of its bitter taste. However, you’re absolutely right – when prepared properly, it tastes glorious and adds excitement to dishes. I love Julia’s recipes, and these tacos are no exception. Can’t wait to try!

  • Laurie{Simply Scratch}

    I LOVE this book {and Julia!} <3