Cilantro Lime Shrimp Tacos

Cilantro Lime Shrimp Tacos
Calories: 264;   Total Fat: 5.8g;   Saturated Fat: 0.4g;  
 Cholesterol: 850mg;   Sodium: 850mg;   Carbohydrate: 23g;  
 Dietary Fiber: 4.6;   Sugars: 6g;   Protein: 30.2g

• 1lb frozen shrimp, defrosted, peeled & deveined
• 6oz fat free plain Greek yogurt
• 1/4c chopped cilantro
• 2T fresh lime juice
• 1/2 t cayenne pepper
• 1/2 a head cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4t extra virgin olive oil
• salt & pepper to taste

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.

Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.

Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!

Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.

Recipe from Clean & Delicious

Growing Green Onions

I probably use green onions once a week in my meals.  That being said, I only ever need 2 or 3 green onions but I have to buy them in bundles of something like 10.  I hate wasting food so I throw the extras into my vegetable bin & there they sit until they become wilted & slimy & then I throw them away. 

Well, I'm happy to say that I no longer throw them away (or buy them).  This little trick is something that my sister found on Pintrest & I had to try.  Check out the results.

Day 3

I didn't take a photo of when I first cut them because honestly I didn't think it would work.  

You can see where the onion was originally cut, though.

Day 8

Day 11

To try this, you'll want to cut & use the green but leave the white part of the onion.  Put the white part into a cup of water so that the ball part is covered but the cut end is in the air.  As long as you keep the water filled, the roots will grow & so will the onion.

I've since used all the green 3 or 4 times.  It's starting to not grow as quickly so I'm guessing eventually I'll have to throw these ones away & buy new ones.