Yeah. Probably not.
And okay, I have a question. Do you talk to yourself in the shower? Like, meal plan, recipe develop, map out the day, work on your best impression of Shakira’s “Hips Don’t Lie”?
So glad we’re on the same page.
We ARE on the same, right?
We’re so not on the same page.
Sometimes I feel like nothing can get done unless I talk it out real good in the shower. It’s like the water sets it all in motion. The shampoo seals the deal. The conditioner reaffirms my life decisions. And those hips, they don’t lie, you guys.
These tacos right here are a product of shower self babbling.
So was using stick candles as a home spun ear wax removal system but that’s not important right now.
This was me, talking to myself:
Me, “I really want to throw in some cabbage, but I think people normally use purple cabbage in tacos. And I already know I’m buying some green because of that awesome thing I’m making with it later in the week.”
Me, “Yeah, purple cabbage seems to be standard, but I totes bet green would be fine. OHHH and I should make a yogurty sort of dressing with lime and cilantro before that yogurt grows moldy legs and straight up hitch hikes right out of the fridge.”
Me, “But I shouldn’t tell my readers about the mold because it’s a food blog and the rules say never to talk about anything gross.”
Me, “HAHAHAHAHAAH HA HAH A HAH A HA HA HAH RIIIIIGHT. Oh, OW that shampoo in my eye really stings.”
And because I couldn’t make a freaking decision on a hero image, you get 5! Yes I can count. There’s one at the top, SEELLY.
Oh! It’s like glamour shots in the mall in the 80s! Okay tilt your head. Yesssss.
Now put your hand under your chin. Niiiiice.
Okay look right at me with a little grin. Perrrrrfeeeect.
Now lean in just a little so I can face-plant into you. Loooooove it.
I’ll never be able to dance like Shakira.
Shrimp and Cabbage Tacos with a Cilantro Yogurt Sauce:
What it took for 4 tacos:
* 1 bunch cilantro, ends trimmed and rinsed
* 2 cloves garlic, chopped
* 1/2 lime (for the juice)
* 1/2 jalapeno pepper
* 3 Tbs. greek yogurt
* 1 Tbs. extra-virgin olive oil
* 1 pound shrimp, thawed, deveined and pat dry
* 2 cups shredded green cabbage
* 1/2 red bell pepper, diced
* 4 flour tortillas
* coarse salt and freshly ground pepper
In a food processor, combine the cilantro, jalapeno, garlic, lime juice and a pinch of salt and pepper. Blitz blitz. Add the yogurt and blitz until smooth. Taste it. Pass out.
Bring the oil to a medium high heat and arrange the shrimp in a single layer. Season with salt and pepper. Sear shrimp on one side for 2 minutes, flip and sear 30 more seconds. Remove from heat.
Combine the shrimp with the yogurt sauce. Add the shredded cabbage and toss to combine.
Bring the pan back to a medium high heat. Add a little more oil if needed. Add the diced bell pepper and saute 2 minutes.
Tuck the shrimp and cabbage mixture and red bell pepper into warm tortillas.
Serve with guacamole. Duh.