The I Love Lime Weekend

I love the lime. It is my favorite. I need to find a body lotion that smelled like I just juiced some limes so I can smell myself all day long. Seriously, I love lime. This love also translates into limey foods. Whenever I find a recipe that calls for limes and/or lime juice I always have a heavy hand when it comes to measurements. The weather is North Carolina is getting to be nothing short of idyllic and I  find it fun to not only shape my wardrobe around the weather (short-shorts abound, y’all) but also my cooking. So out with the heavy warm meals like chili and in with summer foods. This past Friday I made an absolutely amazing dinner, thanks to my main source of inspiration! Link: http://www.keyingredient.com/recipes/13096053/shrimp-tacos/

Cilantro Lime Shrimp Tacos
Ingredients
– lb of frozen shrimp, defrosted, peeled, & deveined
– 6 oz fat free Greek yogurt
– ¼ cup chopped cilantro
– 2 tbsp fresh lime juice
– ½ tsp cayenne pepper
– ½ a head of cabbage, thinly sliced (about 5 cups) KB Note: I subsituted a head of iceberg since none of us were too thrilled by cabbage, I used ¾ of the head of lettuce and still had a good bit left over
– 8 corn tortillas KB Note: I substituted whole wheat tortillas instead, we probably went through 8 to 10
– 4 tsp extra virgin olive oil
– Salt and pepper to taste

Directions
1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
2. Mix yogurt, cayenne, lime juice, cilantro, and salt in a small bowl, set aside. KB Note: I have the mildest palate in the world and the sauce is just the right amount of heat. DO NOT over season the shrimp like I did or else the heat does get to be a bit much. I had to drink milk with it.

Smelled so good!

Smelled so good!

3. If you want to use fresh lettuce for a bit more crunch, skip this step. I still wanted to sauté just a little bit. Heat two teaspoons of olive oil in a medium non-stick skillet and add lettuce. Cook for about 2 to 4 minutes. Not long since it’s not as dense as the cabbage used in the original recipe. Season with salt and pepper and set aside.

What my lettuce looked like when it was done.

What my lettuce looked like when it was done.

4. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper (JUST A DASH!) over medium heat just until done, this should only take a few minutes if you bought pre-cooked frozen shrimp.
5. Prepare the tacos! These were seriously good.
photo 5

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