August 01, 2013
We had such a treat today for lunch when our supply chain manager Rachel Hunter found a great recipe on Pinterest (we are on there by the way).
Our business manager Dawn Sherman lives in Rapid City (90 miles out), the closest large town to the Pine Ridge Indian Reservation where we are located. She picked up all of the ingredients and she and Rachel prepared it in our office kitchen.
It was fresh, quick, paleo and VERY yummy! The recipe is below.
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 Hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/2 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl, combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. Add jalapenos to taste.
Previous posts and videos
Paleo in a Food Desert: Perfection is not imminent
Paleo in a Food Desert: How to make a Tanka Dog egg bake
Paleo in a Food Desert: Spicy Tanka Bites Stir Fry
Paleo in a Food Desert: How to make deer steak stew
Tanka team member learns how to live paleo in a food desert
January 05, 2021
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