Crumbled Feta


Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 2 hangry people

Ingredients

2 carrots
1/4 head of cabbage
1 lime
1/2 cup greek yogurt
small handful cilantro
12 large shrimp, tails removed
1/4 cup Frank’s Red Hot
1 tbsp grass fed butter butter
1/2 tsp garlic powder
2 scallions, green portion only
1/4 cup blue cheese
6 taco sized tortillas, or 2 burrito sized
salt
pepper

Buffalo Shrimp Tacos

Taco Tuesday all day er’ day. Today we’re crumbling blue cheese, not feta, because all cheeses deserve some love. To keep things on the healthier (and quicker) side I opted not to bread & fry the shrimp. The carrot and cabbage slaw gives the perfect crunch and a cilantro lime yogurt seals the deal. Need to wipe the drool from your chin?

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients

2 carrots
1/4 head of cabbage
1 lime
1/2 cup greek yogurt
1 tbsp cilantro
12 large shrimp, tails removed
1/4 cup Frank’s Red Hot
1 tbsp grass fed butter butter
1/2 tsp garlic powder
2 scallions, green portion only
1/4 cup blue cheese
4 taco sized tortillas, or 2 burrito sized
salt
pepper

Directions

  1. If warming tortillas in the oven, heat oven to 350 degrees. If using a microwave, no oven needed!
  2. To make the slaw, slice cabbage thin, then peel the carrots and julienne (make em look like matchsticks). Add cabbage and carrots to a bowl with juice from half the lime. Season with salt and mix.
  3. Cilantro Lime Yogurt, aka healthy crack, time! Take a small handful of cilantro leaves (about 1/4 cup), crumble them into a ball on your cutting board, and chop into tiny pieces. Combine the cilantro with greek yogurt, 1 tbsp lime juice, 1/2 tsp salt. Taste and add more salt or lime if needed. Set aside and try not to shovel this into your mouth.
  4. Chop green portion of the green onion thinly. Take the white portions with roots and add to a small glass with a couple inches of water. Place near a window and watch them grow! You didn’t think this was just a recipe blog did you?
  5. Pat shrimp dry. Cover with remaining lime juice. Sprinkle with s&p on both sides. Set aside.
  6. If warming your tortillas in the oven, now’s the time to cover them in foil and throw them in the oven.
  7. Add butter to saucepan on med-high. Once melted add garlic powder and stir around until fragrant. Add Frank’s and stir until heated. Congratulations, you just made buffalo sauce. Remove from heat.
  8. Add about 2 tbsp olive oil to skillet and heat to med-high. Add shrimp. Cook about 2 minutes on each side. Cook until just before they become circles. You want them to curl up a little bit, but not too much. That’s when they get rubbery. Add shrimp to buffalo sauce and toss until nicely coated
  9. Taco assembly time! Remove tortillas from the oven and fill with carrot & cabbage slaw, shrimp, cilantro lime yogurt; garnish with green onion and crumbled blue cheese. Enjoy!!

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