Shrimp and Bok Choy Tacos

Having lived part of my life in Florida, seafood is my number one favorite protein; especially shrimp.  I could eat shrimp every single day.  Shrimp is great for putting together a quick meal because it cooks so fast.  It only takes a few minutes to cook shrimp thoroughly.  You just have to be careful not to overcook it.  It is a lot harder to undercook shrimp then it is to overcook it.  Shrimp is awesome too because it comes equipped with its own little alert system to tell you when it is done cooking.  You put grayish pale shrimp on some heat and a few minutes later it tells you it is done by turning a pretty pink color and is no longer opaque.  This is so much more reliable than those pop up things in turkeys.  Those stupid things I pull out and throw away because either they pop too soon or don’t pop at all.

I make shrimp tacos a lot at our house because they are so easy and quick.  I’m a single parent who works full time, so I am all about quick and easy when it comes to dinner.  Cook a few shrimp, lightly warm up some taco shells, chop some veggies, Boom!  Dinner is done.  It is seriously a meal you can make in less than 30 minutes easy!  Better yet, you can throw everything in bowls and plates on the kitchen table or counter and tell your family that tonight’s dinner is a build your own shrimp taco bar.  They put the fixings they like on their tacos, doing all the assembly themselves and you get to eat your dinner before it gets cold.  If you are a parent, you know how rare it is to get to eat a meal while it is still hot.

I like to switch things up a little when I cook.  I get bored eating the same thing, the same way all of the time.  One night I was making shrimp tacos for dinner and decided I didn’t want lettuce.  I had a head of baby bok choy that I had purchased to make egg rolls with and knew there would be more than I needed; so I decided to chop some of it up (ok, well actually I julienned it.  You know cut it in nice pretty little strips) and used it on the shrimp tacos instead of the lettuce.  What an amazing discovery this turned out to be.  I liked the extra crunch factor the bok choy added to the tacos (you gotta have a crunch factor in almost all food).   It had a better crunch than the lettuce, but still had a nice mild flavor so the shrimp could still be the star of the show.  I will probably never use lettuce again for shrimp or fish tacos because the bok choy is so much better.  So it is not traditional, who cares.  It is all about what tastes good.


  • 1 pound of peeled and deveined shrimp
  • 2 T chili infused olive oil
  • 1 clove minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 T dried cilantro
  • 1 dash each of salt and pepper
  • 2 T chili infused balsamic B-sphere
  • 12 8” flour or corn tortillas
  • 2 cups of shredded cheese (cheddar or Mexican blend)
  • 2 cups of mixed chopped veggies (onion, tomato, hot peppers – whatever kind you like) - optional
  • 1 head of bok choy (shredded or julienned)
  • 1 bottle of taco sauce
  • 1 bottle of Salsa Verde
  • Sour cream



  1. In a medium sauté pan on medium heat, add chili infused olive oil and garlic.
  2. Add shrimp and sprinkle with a dash of salt and pepper to taste (remember you can add more but you cannot take it away).
  3. Add cumin, chili powder, chili infused balsamic, and cilantro.
  4. Stir shrimp around until all pieces have been coated with oil, balsamic, and spices.
  5. Stir occasionally until all of the shrimp are pink and no longer opaque.
  6. Remove shrimp from heat.
  7. While shrimp is cooking, chop the veggies and julienne or shred the bok choy.  Keeping an eye on the shrimp so you do not overcook.  Overcooked shrimp gets tough and rubbery.
  8. Warm tortilla shells to make them pliable.  I do this by putting the shells on a microwave safe plate, covering with a damp paper towel, and placing in the microwave for 20 seconds.  Flip over the stack of tortilla shells, cover with the damp paper towel, and microwave for another 15 seconds.
  9. To serve, place as many shrimp that will fit on a tortilla shell (depending on the size of the shrimp, this could be 3 – 6 shrimp) and top with a sprinkle of shredded cheese, veggies, and bok choy.
  10. If desired, add taco sauce, Salsa Verde, and a dollop of sour cream


Makes 12 tacos


Flavors of Lonato Products Used:

Infused Olive Oil Chili Pepper

Infused Olive Oil
Chili Pepper

Bsphere Chili

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