Tacos are great because you can load them with all kinds of different things. I often make them when my fridge has little bits of leftovers and random assortments of vegetables. This recipe includes one of my favorite additions, bok choy. This leafy vegetable is my substitute for the more typical cabbage used in many fish tacos and I think it adds a unique and fun flavor.
- corn tortillas
- 1 lb peeled shrimp
- 3 bok choy clusters, roughly chopped
- 1 can black beans
- 2 corn on the cobs or 1 cup frozen corn
- 2 cloves garlic, sliced
- 1/8 teaspoon cayenne
- 1 teaspoon cumin
- olive oil
In a medium size pan, heat about a tablespoon of olive oil. Lightly brown the garlic slices being careful not to burn them. As they turn color, quickly add the shrimp, cayenne and cumin to the pan and cook through until pink. Remove shrimp and add corn to the pan. Cook for about a minute adding ground pepper if you like. Remove from the pan and add bok choy. Cook until just wilted. Finally, assemble the ingredients in the corn tortillas as you wish.