Shrimp Tacos

Shrimp Tacos

For every year I’ve been blogging, I’ve been whining about February being hell month with activities. Nothings changed. No matter how tightly I shut my eyes and clasp my hands in a prayer-like position and chant to myself “You got this boss-lady! This year you will be less stressed and more prepared”. I fail. This year—more epically than any other.

In my defense, planning: two birthdays, a 10-day vacation and A MOVE in a matter of three weeks is not what I would consider everyday adulting activity. Thankfully Matt and Cole are gracious and I have successfully peddled birthday month as a means for “make-ups”, because as you guessed it, I messed up on both their birthdays, e.g. reservations at the wrong restaurant, lost cakes, missing muffins (more on all this later).

Ingredients

  • 4 garlic cloves, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ancho chili
  • 1/2 teaspoon cumin
  • 3 tablespoons olive oil, divided
  • 1 lb. medium shrimp, peeled, deveined, halved lengthwise
  • 2-3 serrano chile, seeded, divided use
  • 1/4 cup sour cream
  • 1 teaspoon finely grated lime zest
  • 2 tablespoon fresh lime juice
  • ¼ cup mixed greens, coarsely chopped (or the traditional angle hair cabbage)
  • 1 1/2 lb. medium shrimp, peeled, deveined, halved lengthwise
  • 8 corn tortillas
  • Garnishings (optional): cilantro, smashed avoad, sour cream, chipotle sauce, hot sauce, cojita and lime wedges 
Read the whole recipe on Bakers Royale