One of the most comforting combinations of food to me is greens and white beans. I find myself craving it often so you will see this combination in many of the meals I prepare. So when I came across a recipe in Cooking Light Magazine for tacos with cannellinis and spinach, I had to put my own riff on it. This dish can easily be made vegan or vegetarian by omitting the shrimp and/or queso fresco. And if you're like me and prefer to skip the tortillas and opt for "tacos bowls" the cannellini combo serves as a great bed for the rest of the toppings. Enjoy!
SHRIMP TACOS WITH WHITE BEANS AND SPINACH
1/2 lb peeled deveined medium shrimp (I generally get whatever size is on sale but mediums work well here)
3 tbsp olive oil
2 medium vertically and thinly sliced yellow onions
4 cloves garlic, chopped
1 15 oz can low sodium cannellini beans, drained and rinsed
10 oz baby spinach
1/2 pint quartered cherry tomatoes (any color)
1/2 cup finely chopped red onion
1/2 cup loosely packed chopped cilantro
1-2 tbsp lime juice (plus more limes for serving)
1 thinly sliced jalapeno
warm corn tortillas, for serving
1/2 cup queso fresco, crumbled with a fork
Verde Salsa or hot sauce of your preference
1) Heat two tbsp oil in a large dutch oven over medium heat. Add the onions and cook, stirring occasionally, until very soft and beginning to to turn brown, about half an hour. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, and then the spinach by the handful, stirring until the spinach is wilted and the beans have warmed through, about 5 minutes. Set aside.
2) Combine the cherry tomatoes with the next 4 ingredients (through the jalapeno). Season to taste with salt.
3) Heat a medium sized nonstick skillet coated with 1 tbsp olive oil over medium-high heat. Cook the shrimp until just barely no longer opaque, about three minutes per side.
4) Heat the corn tortillas and top with a bit of the bean mixture, shrimp, queso fresco and pico de gallo (tomato mixture). Serve with lime wedges and hot sauce.
Hi. I'm Claudia. I'm a food obsessed, nature loving, fitness fanatic and happy gal living in the Pacific Northwest. I've been eating and cooking healthy foods for most of my life, and I'm so excited to share my passion for it with you!