This is a fun recipe I whipped up this past weekend as a light lunch for my kiddos. I notice mine are usually more enthusiastic about trying new foods when I get them involved in the cooking and this time my 4-year old opted to include scallions in her salad mix. Yay! It’s always exciting to me when she decides to be adventurous. Complete contrast to my 2-year old who nearly always happily tries everything and who also spooned this salad right up out of the bowl versus bothering with that whole nuisance of a tortilla, lol.
1 Cup Cooked Shrimp
1 Small Tomato (Roma worked well)
1 Cup Corn Kernels
1 Scallion (Green Parts)
3-4 Tbsp. Mayonnaise
1-2 Tsp. Ketchup
1 Cup Chopped or Shredded Lettuce
Shredded Cheddar Cheese for Garnish
Chop up the shrimp and dice the tomato. Depending on your child’s age and if you have a kids ceramic knife, they can take part in the cutting. For the corn I usually buy organic frozen corn that I can heat up in snap versus using canned corn. In this case, I only used a very small amount of the greens of the scallion for my little ones, but older kids may be open to the onion part as well. Thinly slice the scallion to include in the mix.
Dump the shrimp, tomato, corn, and scallion into a bowl. Let the kids scoop in a little bit of mayo and ketchup, squeeze a small splash of lime in, and mix it all up. Amounts above are just suggestions, feel free to experiment with the dressing to your own (or your kid’s!) taste preference. My oldest insisted on a higher ketchup to mayo ratio on her own taco! Next time I’ll probably toss some chopped up avocado in there as well, because in hindsight that just sounds yum!
Build your tacos with the chopped lettuce, shrimp salad, and garnish with shredded cheese. Roll ’em up and enjoy!