Tacos are quick, easy and delicious! If you’re trying to watch your waistline, you can make tacos 100% healthy by skipping the cheese, sour cream and tortillas. You might be thinking–“How is that a taco?” It’s simple–replace your taco shells/tortillas with romaine lettuce hearts–which still give you the crunch, but with none of the calories!
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2 cups of peeled shrimp
1 cup of red, yellow and/or green bell peppers
1 cup of spinach
1 cup of sliced baby portabella mushrooms
3 romaine hearts
2 cups of broccoli
1 tablespooon of extra virgin olive oil
Pour the olive oil into your sautee pan and when it’s heated (at medium heat), put your bell peppers in the pan. Simmer and stir for about two minutes, then drop in mushrooms your shrimp, seasoned to taste. Once they are almost done, throw in your spinach.
Rinse your broccoli and break into bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise. Bring 3/4 to one inch of water to a boil in a saucepan with a steamer. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, season to taste and serve.
While you are waiting for your broccoli to cook, you can spoon your shrimp and mushroom mixture into your romaine lettuce. Now you’re ready to enjoy your healthy shrimp and mushroom tacos!
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