Going home for lunch and making this delicious shrimp and kale open-faced tortilla? YES PLEASE! For those of you who don’t know, me and my hubby work for the same company. We love it! Most days we’re able to eat lunch together in the break room but these past few weeks he’s been especially busy so he’s been having lunch at his desk. Luckily, I get to go home and use that time to make our lives a little bit easier or get creative with lunch!The office is about a two and a half minute drive from the office but we’re usually running too late to walk! I started making the most of my lunch hour by driving home to drop off the car, have a quick lunch while I tidy up our home and prep for the evening, and then walking back to work for some fresh air. We then walk home together after the long day. It’s been a great way to step away from the screen and relax.
Today’s lunch break was different. Our home was clean, the laundry is done, and we’re ready for the weekend so I decided to cook up a quick lunch with whatever I had on hand instead of grabbing something quick since there weren’t enough leftovers for the both of us. I had some shrimp in the freezer, tortillas, kale, some red onions, and some Pollo Tropical Mustard Curry sauce. I love having shrimp in the freezer because they defrost so quickly and tortillas are a staple in our kitchen. I used the Pollo Tropical sauce to add some quick flavor and interest to the dish – some may call this cheating, I call it being resourceful. What came together was a gourmet lunch that was bursting with flavor… in under 20 minutes. In this recipe you’re only using two pans and you aren’t fussing with heat temps so you have your hands and mind free to multitask while running a low risk of accidentally burning something!
Shrimp Kale Tortillas
2 flour tortillas
16 medium shrimp
¼ cup sliced red onion
1 ½ tablespoon granulated sugar
1 cup kale
Mustard Curry Sauce
- Place a high sided skillet on medium-high heat. Drizzle with vegetable (or olive) oil. While the pan is heating, wash the kale and remove thick stems. Removing the thick stems is just a matter of preference.
- Add the kale. Season with salt, pepper, and garlic powder as desired. Saute until wilted. This should only take about 5 minutes.
- While the kale is cooking. Place a small saucepan on high heat. Add 1/2 cup of water, the red onion, and sugar and bring to a boil. Boil for about 3 minutes and remove the pan from the heat. This pickles the onion quickly. Keep the onion in the pan until you are ready to plate.
- Remove the kale from the pan and place in a bowl. Heat the tortillas in the same pan you used to cook the kale. Remove the tortilla once it has gotten as toasty as you like and place on your plate.
- In the same pan you used to toast the tortilla, add the shrimp. Season with salt and pepper. Cook until they are bright pink (this means they’re done).
- Build your tortilla! Layer the kale and the shrimp over the tortilla. Drizzle with Mustard Curry sauce, top with pickled red onion and Parmesan cheese. Enjoy!