Husband: What's your resolution this year?
Me: Ummmm. I think be kinder to others and to myself. Yeah, that's it.
Husband: I'm pretty sure that was your resolution last year.
Me: Well...what's yours?
Husband: I dont have one.
Me: Thats what you said last year!
What the heck! Isn't judging other people's resolutions a big no, even if your New Year's resolution isn't to be less judgy?
But, honestly, this is the same conversation we have on December 31st and/or January 1st every year. And now he's got me all paranoid.
Why do I have resolution amnesia and make the same promise to myself every year? Is it because I give up by January 10th and am just a mean and angry person all year? Or is it because I'm forever a work in progress and one can never be "done" being kind? Yeah, we'll go with that one.
But in an effort to be less predictable than usual, I'm also resolving to apply myself more in the moment when it comes to small, every-day tasks. I'm resolving to be present. To be alert and interested in the task at hand. To quit being so darn distracted all the time. Hold on, let me turn off the TV.
Ok! Second week of January: Spend some easy time in the kitchen and make your family the best (and messiest) shrimp tacos ever. You can do this!
I mentioned we ate a lot in California, right? One of my favorite stops was the Blue Water Seafood Market and Grill, a tiny little restaurant in San Diego featuring fresh seafood tacos and sandwiches your way. You pick the fish, you pick the marinade, you pick the cooking style, you pick the outcome. Easy, simple, and delicious. I ordered the shrimp tacos: fresh shrimp marinated with spicy chipotle and served tomatoes, avocado, cheeses, and a tangy white sauce. Totally.
After the first bite I knew I needed to recreate these at home, like immediately, and I'm excited to say the recipe below comes pretty close. I'm not excited to say that while I did spend some undistracted time in the kitchen cooking these delicious tacos, taking pictures, and then promptly uploading them to start the editing process, I then opened up three other windows and inadvertently deleted all the photos off my camera.
Yep. That picture above? Courtesy of Yelp.com. But I think these are so delicious and so messy-good you'll make them anyway. And I'm giving this resolution thing a fresh start...tomorrow.
Spicy Chipotle Shrimp Tacos
Tangy Yogurt Sauce
Adapted from Save Room for Dessert
Inspired by Blue Water Seafood Market
1 tbs extra virgin olive oil
1 tbs minced garlic
1/4 c fresh lemon juice
1/8 c Tabasco chipotle pepper sauce
1/2 tsp salt
1 tsp ground cumin, divided
1 lb cooked, peeled, deveined shrimp, thawed
1/2 c plain, non-fat Greek yogurt
Juice of a lime
1/2 tsp oregano
1 tsp cayenne pepper
1 bag shredded cabbage
1/2 onion, diced
1 large tomato, diced
1 avocado, sliced thin
8-10 corn tortillas
To make the marinade, heat the oil in a small saucepan over medium-low heat. Stir in the garlic and cook for 15 seconds, or until fragrant. Stir constantly! Stir in the lemon juice, Tabasco, salt, and 1/2 tsp of the cumin. Bring to a boil, remove from heat, and let cool to room temperature. When cool, pour the marinade into a large freezer bag and add the shrimp. Seal well, toss to coat and set aside.
To make the yogurt sauce, mix together the yogurt and lime juice in a small bowl. The consistency should be slightly runny. Add the remaining 1/2 tsp ground cumin, oregano, and cayenne pepper and stir well to combine. Set aside.
Spray a small skillet with cooking spray and set over low heat. When warmed, add the marinated shrimp and discard the marinade. Stir the shrimp in the skillet until warmed through. Since they are already cooked you don't want them to cook any further.
Place several shrimp onto a tortilla and top with cabbage, onions, tomatoes, and avocado as desired. Serve with yogurt sauce over top.