So approximately 99% of the time my nails are chipped because I bite them (what a surprise). So I finally went and got SNS (cya $55) and now I just want to show EVERYONE MY NEW NAILS. PLZ PAY ATTENTION TO MY NAILS. Excuse me but have you seen my nails. Nails, nails, nails.
The Simple #Exercise Guaranteed to Reshape Your Butt! Before you start, find a step, chair or a bench to place your foot on, bending your knee to a 90-degree angle. The weight benches or ply boxes are often the right height, but a dining room chair can work too for an at-home strength-training session. #GymWorkout#Workout#Medzorb#realsweatsolutions
HEALTH --- It's all about balance. I had overnight oats for breakfast, spaghetti squash and green peppers for lunch, and a sh*t ton of popcorn and sobe life water for dinner 💁🏼😋 Do what makes you happy!! Enjoy the weekend everyone 😘💕💪🏽
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SHRIMP TACOS WITH MANGO SALSA
Made by @dinneratthezoo
PREP TIM 15 mins COOK TIME 10 mins
TOTAL TIME 25 mins
For the shrimp:
2 teaspoons olive oil
1 and ¼ pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste
For the mango salsa:
1 cup of mango, finely diced
½ cup red bell pepper, finely diced
½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
½ cup loosely packed cilantro leaves, finely chopped
For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
½ cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste
1 cup shredded purple cabbage
8 corn or flour tortillas
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.
Serving size: 2 tacos Calories: 475 Fat: 15 Saturated fat: 6 Carbohydrates: 42 Fiber: 3
Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.
Author: Dinner at the Zoo
Recipe type: Main Course
Serves: 4 servings