Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 25 mins Total Time: 45 mins
INGREDIENTS (shrimp marinade)
2 pounds shrimp - peeled and deveined
4 teaspoons chili powder
4 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 teaspoon coarse sea salt
INGREDIENTS (garlic cilantro sauce)
¼ cup olive oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
2 cloves garlic
½ teaspoon salt
2 limes - juiced
½ fat-free Greek yogurt
INGREDIENTS (jalapeño slaw)
INSTRUCTIONS
1. For the sauce, place all ingredients into a blender and blend until mostly smooth.
2. Thinly slice the green cabbage, jalapeños, and green onions. Add a small amount of the sauce to the cabbage, just enough to barely coat the slaw.
3. Mix together the chili powder, cumin, onion powder, garlic powder, cayenne, and sea salt in a large bowl. Pat the prepared shrimp dry with a paper towel, and add to the spice mixture. Toss to ensure even coating on all shrimp.
4. In a large skillet heat a tablespoon of olive oil over medium-high heat. Add the shrimp so that there is a single layer and no overlapping occurring. Cook the shrimp about 3 minutes each side - allowing each side to get some color and be cooked through. Repeat this process until all shrimps have been cooked.
5. Assemble tacos with the jalapeño slaw on the bottom layer then with the shrimp then the sauce and any additions you may want (cotija cheese, lime wedges, avocado, etc.).