Yesterday was rather productive, however. I grocery shopped, meal planned, made a great crock pot dinner, walked 4.75 miles and weighed in — down another 1.8 lbs!! 😀 And then I splurged and had a Cadbury Creme Egg. And you know what? So not worth the calories. Peeps, however…THEY are worth the (empty) calories. Mmmm! Love Easter candy!
…Almost as much as I love Mexican food.
I saw these tacos on Jessica’s blog a few weeks ago and they caught my eye immediately. The colors…gorgeous! Strangely, I am not a fan of sweet salsas — pineapple, mango, etc. I have decided they’re just flavor over-load and I prefer the more subtle flavors of cilantro, avocado, and salsa. But if sweet salsas are your thing, check out Jessica’s original recipe which calls for a mango salsa.
But really, the sky is the limit.
You can even make your tortillas into a curled shape (perfect for packing them with goodies!) by baking them over your oven racks – so fun!! I forgot to take pictures and besides, Cara’s photos and instructions can’t be improved! Brilliant!
Crispy Shrimp Tacos adapted from How Sweet It Is
1 pound raw, deveined shrimp (tails removed)
2 Tbsp olive oil or peanut oil
3 Tbsp flour
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
3 green onions, diced1 small tomato, chopped
1/2 avocado, chopped
8 corn tortillas
2 oz (about 1/2 cup) cotija or chihuahua cheese, grated
1 lime, cut into wedges
1 cup lettuce, shredded
1/4 cup cilantro, minced or chopped
Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.
Assemble tacos, adding lettuce, shrimp, avocado, tomato, green onion, cilantro, and cheese. Spritz with lime juice. Yield: 4 servings (2 tacos each).
Nutrition Information (per serving): 412 calories; 17.3 g. fat; 160 mg. cholesterol; 397 mg. sodium; 34.3 g. carbohydrate; 5.5 g. fiber; 30.3 g. protein
Result: These were delicious! Mr. Prevention and I ate 3/4th of this recipe. Well, more like I ate my normal portion and he ate 2 portions, half the recipe. It’ll all good — I got the leftovers for lunch 😀 This is certainly a quick and easy meal that can be prepped ahead of time for an even quicker meal. Next time, I think I will omit the flour and frying of the shrimp — I don’t think it added a whole lot of flavor and I think sauteeing the shrimp in a tablespoon of olive oil with salt, pepper, cumin, and garlic powder would’ve been just as delicious. And lower in calories and fat. These shrimp would also be wonderful on the grill. Now, all we need is the weather! Enjoy!
I promise to update on my seedlings soon. Last time I peeked, the zucchini was growing like wild! 😀 Up later this week: Vegan Banana Bread! This girl being off for a week means plenty of time to play in the kitchen…wouldn’t have it any other way.
Question: What meat or bean do you like best in your tacos? And do you enjoy sweet salsas, or stick to the more traditional flavors?