Harissa Shrimp Tacos with Sweet Potato Fries and Feta. I say no more. Enjoy!

Servings: 2

Ingredients:
2 tablespoons harissa paste
1/2 pound of shrimp, tails removed
1 sweet potato, cut into matchsticks
3 tablespoons olive oil
1 tsp cumin
1 tsp paprika
1 tsp kosher salt
1 cup arugula, loosely packed
1 cup shredded red cabbage, loosely packed
greek yogurt or hummus for spreading, optional
feta, crumbled
flour tortillas

Directions:

1. Preheat oven to 425 degrees F.
2. Combine harissa paste, 1 tbsp olive oil, shrimp, and 1/2 tsp salt until shrimp is coated. Transfer to a baking sheet. Let marinate for 20 minutes.
3. Toss sweet potatoes, 2 tbsp olive oil, cumin, paprika, and 1/2 tsp salt until each sweet potato is coated. Spread the fries in an even layer on a baking sheet, using two if necessary. Transfer to the oven and roast for 15-20 minutes or until tender and crispy.
4. In the last 5 minutes of the fries, add the marinated shrimp. Roast for 5 minutes, or until cooked through.
5. Warm tortillas over medium-high heat directly above the stove for about 30 seconds on each side or until it has some char.
6. Spread hummus or greek yogurt to warm tortilla, if using. Add roasted sweet potato fries, topped with shrimp, arugula, shredded red cabbage, and crumbled feta.