Recipe Monday - Shrimp Tacos and Homemade Salsa

These were amazing, omg.

• 20 medium prawns, peeled and deveined
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (I left this out b/c kids)
• 1 tablespoon olive oil
• 4 corn tortillas
• oil for frying
• shredded lettuce
• diced tomatoes
• sliced avocado
• cilantro lime sour cream (recipe follows)

1. In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes (I actually did this!).
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.

Cilantro Sauce:

• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon cumin
• juice and zest from one lime
• salt to taste

1. Stir all ingredients together in a bowl.

BONUS: Homemade Salsa

• 3 medium tomatoes, cut in quarters
• 1/2 medium onion, cut in half
• 1 clove garlic
• 1 habanero, cut in half (after cutting the habanero, DO NOT touch your eyes before washing your hands. You can also use a plastic glove while cutting it.)
• 1 tablespoon vinegar
• 1 handful cilantro
• kosher salt to taste

1. Place all ingredients except salt in a food processor. Pulse about 8-10 times or until desired texture, you can make it as chunky as you would like. Season to taste with kosher salt.
2. Chill for 20 minutes.

These all come from Life's Ambrosia, btw. Best.