Shrimp and Zucchini Tacos

I started a new job today. I’m really excited for an entirely new challenge, meeting new colleagues, and using my brain in new ways. More to come on that front.

Anyway, they say you should take time off between jobs. I didn’t really follow that advice. I took a couple of days, and I played catch-up on errands, sleeping, and mostly boring things. (I would have included quality time at the pool, but Mother Nature had other plans.) But, I did get to use some of that extra time for berry picking, making and canning salsa, and doing some prep cooking for the week ahead.

Here’s a quick weeknight dinner I whipped up to take advantage of zucchini season, utilize other ingredients I had on hand or was purchasing, and to create a no-leftover meal (between welcome events, navigating a new commute, and various social outings, leftovers would otherwise go uneaten).

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Shrimp and Zucchini Tacos

Inspired by Bon Appetit

Per person:
2 teaspoons oil or fat of your choice
1 small zucchini, sliced into half-moons
1/4 red bell pepper, diced
1 tablespoon diced onion, if desired
4 oz. cooked shrimp, cut in half if large
Salt, pepper, chili powder, cumin, other seasonings, to taste
2 or 4 small corn tortillas, 2 flour tortillas, or 2 leaves Boston Bib lettuce

For serving, as desired: diced avocado, salsa, cilantro, lime wedges, etc

Heat oil in a pan over medium heat. Add zucchini, peppers, and onions; sauté until soft, 5-7 minutes. Add shrimp to pan; heat through. Season to taste with salt, pepper, chili powder, and/or cumin.
Meanwhile, heat tortillas (if using). Spoon filling into tortillas or lettuce leaves; serve with desired toppings.

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