Shrimp Tacos with Sunflower Microgreens

Prep time: 20 minutes
Makes 4 tacos

Ingredients:

• 16 large shrimp (4 per taco), thawed and patted dry

• 2 tbsp neutral cooking oil, such as sunflower oil*

• 4 tortillas

• 2 cups sunflower microgreens

• Salt

• Chipotle adobo sauce, or other hot sauce (habanero would work well)

• Kale (or other brassica) flowers (optional)

• 1 lime, quartered

Heat a large frying pan over medium heat and add oil until sizzling. Add shrimp, being careful not to overcrowd them (fry in batches, if necessary). Cook for two minutes and then, using tongs or chopsticks, flip the shrimp and cook on the other side for another minute or until fully opaque. Transfer the cooked shrimp to a plate. 

Turn off the stove but leave the frying pan on the burner. Add the sunflower microgreens and cook briefly with the residual heat. Add a pinch of salt. Remove once the microgreens are coated in oil and crispy shrimp bits, before they start to wilt and lose their shape, no more than 20 seconds.

Roughly chop the shrimp into large chunks. 

To assemble, start with a tortilla (I like to briefly toast the tortilla in a separate dry frying pan). Add a bed of microgreens and top with chunks of shrimp. Drizzle the adobo sauce using the tines of a fork. Add kale blossoms, if using, as a garnish. Repeat with the remaining ingredients and squeeze the lime wedges over the tacos before serving. 

*fitting for the sunflower microgreens!