Just when I thought winter was over (I know, I should know better), a spring snowstorm came rolling in today. Last weekend I was riding bikes and drinking beers on patios with my friends and today . . . I don’t even want to talk about it.
Lately I have been enjoying cooking more summery, springy meals – things that are greener, with more veggies, lighter, and so yummy. When I did my meal planning and grocery shopping for the week, I was definitely in summer food mode. When I saw the snow today, my predictable mind started telling me that I needed comfort food like pasta or something potato-y.
So I stood up to my cravings and decided to stick with the original plan of having summery shrimp tacos. I shut the blinds and pretended that it actually WAS summery outside and got to cooking. And I’m glad I did because these buttery garlic shrimp tacos were absolutely awesome. They didn’t just tickle my tastebuds, they actually improved my mood.
Ingredients:
Shrimp:
1 lb. wild-caught shrimp
¼ c. olive oil
4 cloves of garlic, minced
2 Tbsp. cilantro, chopped
Juice from one lime
1 Tbsp. tomato paste
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
Salt and pepper
2 Tbsp. butter
Tacos:
Corn tortillas
Avocado or guacamole
Cilantro
Queso fresco
Tomatoes
Green onions
Sour cream
Place all of the ingredients for the shrimp (except for the butter) in a bowl and marinade for 30-60 minutes.
When you are ready to cook the shrimp, heat the butter over medium heat and cook shrimp until pink and cooked through, being careful not to overcook the shrimp. Set aside.
To assemble the tacos, top the tortillas with shrimp, add your other favorite taco toppings, and enjoy immediately!