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Hi, I'm Penne. I'm a wife and mom of three. When I almost died in 2021, I was determine to give my kids all the tools they needed in life, starting in the kitchen. I am an avid foodie and of course, married one. I love to cook and our whole family loves to eat, so I'm teaching my little foodies what I know. We hope that our story and videos inspire others to get their families in the kitchen and make memories.

 

For the viewers convivence, I share the recipes  we make in the videos on here. I'm not the author of most recipes, so I do give credit where credit is due, be sure to check out the author links.

May you have happy

taste buds and full bellies! 😘

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Shrimp Tacos With Slaw & Avocado Black Bean Salad | Homeschool Cooking Class


Check out the video of me teaching my girl's to cook. 😊


Today on our Homeschool Cooking Class, Daddy found these Shrimp Tacos With Slaw that Paige was all about! I found this Avocado Black Bean Salad, that was different but awesome.


⇓⇓⇓ Jump To Recipe ⇓⇓⇓
⇓⇓⇓ Jump To Recipe ⇓⇓⇓










Get You Some!

Paige and I love shrimp. Now that I think of it everyone in our family does except Paisley. I don't care what she thinks, they were amazing. I'm not a fan of corn tortillas or at least they never work for me. Before I can even get a taco in my mouth, the tortilla is tearing apart. Is there a secret behind keeping them together? I get the Mission Street Taco Flour Tortillas, so I ended scaping to corn ones and just using the flour. I have to keep tortillas in our house at all times. Someone is always making something out of tortillas.


For the black bean salad, it was really quite simple. Prep everything, wash, cut or chop and toss it all together. The dressing and seasoning is simple but it came out fantastic. More went into the shrimp. Mostly just peeling shrimp because there were no peeled ones at the store. Paisley learned about cotija cheese as she was crumbling it.. These tacos have cilantro crema sauce, in fact, I don't know how I can ever have plain ole sour cream. They have a yummy cabbage slaw on them. I wish I had chopped up the cabbage a little because there was quite large pieces. This is a pretty impressive recipe that really is quite simple.




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You made it this far, now get cookin!

Don't forget to check out the video, 👇🏼at the end of the post,

of me teaching my daughters' to cook these recipes.

You'll laugh, 🤣 I promise.


Most of the time the recipes are borrowed and used in the video., at the bottom of this post, to teach my daughters’ to cook. The photos are mine and I change things according to what we did in the video. I post it here for the viewers convenience and encourage you to check out the author, they have more insight on the recipe and lots of other recipes to share. Thank you, Penne 💕


Below are the recipes, the way they worked for us.



Ingredients


Slaw:

3 cups shredded purple cabbage

½ cup diced red onion

1 tbsp olive oil

2 tbsp lime juice

Salt and pepper, to taste


Shrimp Tacos:

2 pounds shrimp, shells/tails removed and deveined

3 tbsp olive oil

12 corn tortillas, warmed


Optional Toppings:

Cotija Cheese

Avocado

Cilantro

Jalapeños

Lime Wedges


Instructions


Slaw:

  1. In a medium mixing bowl, toss to combine cabbage, red onion, olive oil and lime juice. Season to taste with salt and pepper.

  2. Let the slaw rest on the counter to marinate while you prepare the shrimp, or refrigerate for up to 24 hours.

Shrimp:

  1. Set oven to broil on high. Line a baking sheet with foil and lightly spray with non-stick spray. Set aside.

  2. Rinse shrimp and pat dry. Place shrimp in a medium mixing bowl. Add olive oil and Cajun seasoning. Toss together until all of the shrimp are coated.

  3. Place shrimp on prepared baking sheet, in a single layer. It is ok to crowd the pan, just make sure the shrimp are in an even layer.

  4. Broil shrimp for 2 minutes. Rotate sheet pan and continue broiling for 2 more minutes, until shrimp are cooked through.

  5. To serve: Place shrimp in warmed corn tortillas, top with desired toppings and serve immediately.




Ingredients


1 lime, juiced

2 tbsp olive oil

1 tsp salt

30 ounces canned black beans, drained and rinsed

2 avocados, chopped

1 red bell pepper, chopped

1 small red onion, chopped

2 tbsp fresh chopped cilantro


Instructions


  1. In a small bowl, add lime juice along with the olive oil, salt, and cayenne pepper. Whisk to combine.

  2. Add beans, avocado, bell pepper, red onion and cilantro, tossing to coat.

  3. Serve immediately, or cover and chill until ready to serve.


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Thanks for being a part of our homeschool cooking class. We want to hear from you! Comment below and let us know if you make this recipe and what ya'll thought. We love hearing your favorite parts of our video! Be sure you follow our other social media for our first taste clips, humorous mom life rants and everything in between family & food. Got a recipe you want to see us make? Share it with us!


Stay fabulous and keep smiling,

Penne Pesto Signature







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