When the pretty meets the tasty
Ahhhh, weekend, when the parenting ratio is a gloriously manageable 1:2.
I started off with a jog with the dog and an iced coffee on the porch (I just mix in a teeny vanilla and liquid stevia and almond milk).
After some home DIY project progress, we hit pause to go out to my in-law’s lake.
Boating (the sissies still haven’t quite mastered an actual thumbs up, lol)...
I brought dinner ingredients to make out there. What is it about summertime that makes me want ALL THE COLORFUL PRETTY FOOD? I mean it’s not like I’m eating blah food all winter or anything, but man alive, look at the colors of these tacos. But what is pretty food without deliciousness to back it?
The ingredient list may look long, but really these are simple and the filling can be made up to a day in advance.
8 tortillas (I used Mission mini street taco tortillas, but I also love basic corn tortillas)
12 oz colossal deveined shrimp, thawed according to package instructions, with tails removed
2 teaspoons olive oil
1 ½ cups purple cabbage, finely chopped
2/3 cup frozen corn, heated to package instructions
1 bell pepper (I used red but it doesn’t matter)
1/3 cup chopped green onion
1/3 cup olive oil mayonnaise
1/3 cup plain Greek yogurt
1 lime, halved
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon chili powder
6 oz shredded/crumbled queso fresco
Optional toppings: pico de gallo, sliced avocado, hot sauce
In a large bowl, combine cabbage, green onion, corn, and bell pepper. In a smaller bowl, whisk together mayo, yogurt, half the salt and pepper, all the garlic, smoked paprika, and chili powder, and the juice of half the lime. Stir into veggie mix. You can refrigerate for up to a day.
When ready to eat, heat up a saute pan over high heat. Add olive oil and shrimp. Sprinkle with remaining salt and pepper. Let cook ~3-5 minutes per side. Shrimp is done when pink and no longer translucent. Remove from heat, squeeze remaining lime half over. Chop up into more bite-side pieces.
Assemble the tacos by first putting on shrimp, then cabbage mixture, then whatever toppings you'd like!
Makes four servings of two tacos each. With tortillas: 466 calories, 36 g carbohydrates, 2 g fiber, 24 g fat, 25 g protein, 991 mg sodium. If eaten as a salad without tortillas, they are 316 calories, 10 g carbs, 2 g fiber, 21 g fat, 22 g protein, 786 mg sodium