This recipe is part of the Weeknight Dinners menu from last week. The three other dishes on the menu include a shrimp and avocado salad with citrus vinaigrette, a soba noodle salad, and a vegetarian power bowl. The menu repurposes farro, shrimp, avocado, mango, and cilantro, keeping food waste (and cost) low. Plus, the weekend prep-ahead is quick — cook some farro, roast some vegetables, and you’re good to go! There’s still time to join the cooking club if you’d like access to this menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

• 3 oz shrimp

• 4 corn tortillas

• 1/4 cup persian cucumber, diced

• 1/4 cup mango, diced

• 1/4 avocado, diced

• 1 Tbsp cilantro, chopped

• 1/2 Tbsp lime juice

• 1 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

Rinse shrimp and pat dry with a paper towel. Place in a bowl, drizzle with olive oil, and season with a pinch or two of salt and pepper. Heat a nonstick pan over medium-high heat. Add shrimp to the pan in an even layer. Cook approximately 2 minutes then flip and cook another 2 minutes.

In the meantime, combine cucumber, mango, avocado, and lime juice in a medium bowl. Season to taste with salt.

Warm tortillas in the oven, toaster oven, or microwave (wrapped in a damp paper towel if you use the microwave).

Double up tortillas and top with shrimp and mango salsa and cilantro. Serve with fresh lime and salsa of choice.

Notes

You can add thinly sliced cabbage here if you have it on hand.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.