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).
Of course all this making-up is on pause until I get the move situated. Is there anything worse than moving? I would almost rather clean the Boys Bathroom and that is a big statement because if you are like me, and specifically designated a “Boys Bathroom” than you know what I mean by this.
Well, from toilet to tacos (there’s just no proper transition here), so let’s just get to it. Admittedly, these tacos are a bit untraditional in that I swapped out the traditional angel hair cabbage for all the left over greens I had in my crisper bin. To mask that with my boys I smothered it in guacamole, sour cream, chipotle sauce hot sauce and lots of cheese. They were none the wiser. Yay to fast dinners like this . . . especially when there are stacks of boxes waiting to be filled and packed.
Yield: Serves 4
- 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
Whisk grated garlic, salt, chili, cumin, and 1 tablespoon oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
In a large saute pan over medium heat; cook and stir until shrimp is pink and cooked through, about 3-4 minutes. Remove shrimp from pan, drain and set aside.
In medium bowl, whisk together 1 serrano chile, sour cream, lime zest, and lime juice in a medium bowl; season with salt and pepper. Fold in greens.
Top tortillas with greens slaw and shrimp and serve with cilantro, remaining serranos, smashed avocado, sour cream, chipotle sauce, hot sauce, cojita cheese and lime wedges.