I get it. You’re busy. You have a million things to do and even less time than normal to get it all done. Isn’t that how it goes?
The holidays are supposed to be magical and full of love but it seems that for adults it ends up turning into stress, road rage, meltdowns and more stress. Let’s all just take a breath before we jump in. Instead of stressing out about how you are going to get everything done, think about what matters and what you can let go of. Remember that the world will not end if you don’t get it all done. Do the things that matter most and forget the rest.
Having some easy dinners up your sleeve will make getting though the holidays (or any week, really) easier and less stressful. Whether you have friends and family streaming into town or are hustling from one event to the next, this quick dinner will let you focus on spending your time the way you want. This dinner comes together in less than 30 minutes and can be adjusted to serve a crowd if needed.
I like to keep frozen shrimp on hand because it takes almost no time to thaw and cook them. On nights where I have nothing planned for dinner at 5pm I can pull them out of the freezer and thaw them under running water in just a few minutes. One night I had a craving for tacos, which, believe it or not, is kind of unusual for me. I know, I’m a weirdo. I like tacos, but I don’t seem to have the undying taco love that some people have. I mean, did you see the hoopla about the taco emoji? I was much more excited about the cheese one.
BUT that doesn’t mean I don’t like and sometimes love and for sure enjoy tacos. And I was pretty excited about these chili lime shrimp tacos. The shrimp get a 15 minute marinade with some lime zest, garlic and spices. While they are marinading, toss together a quick slaw, chop up a ripe avocado, warm some tortillas. Then the shrimp gets a quick sear and dinner is ready. Boom.
I like to use the small corn tortillas here, and I found that they hold up better if you use two tortillas layered for one taco. They also hold up better if they are warmed up. I warmed them up in a skillet, flipping a few times. We gave a few of them a spritz of cooking oil before they hit the skillet and that gave them a nice texture. If you have a gas stove you can quickly warm them over the flame (carefully!). You can even FRY them which tastes delicious, but it is an extra step so I didn’t do it for this quick dinner.
To assemble the tacos, layer some of the slaw in the tortilla, top with a few shrimp and some avocado. Squeeze a little lime juice over the whole thing and top with salsa. Congratulate yourself on winning at dinner.
- 24 Large Raw Shrimp, peeled
- 16 Small Corn Tortillas
- 4 cups shredded cabbage
- ¼ jalapeno, finely minced (about ½ Tablespoon)
- 1 Tablespoon Olive Oil
- 3 Garlic cloves, pressed or finely minced
- 1 lime, zested and juiced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- kosher salt
- 1 Avocado, diced
- salsa for serving
- Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
- Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
- Warm Tortillas in a skillet over low heat, flipping occasionally.
- Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
- To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
You can use more or less jalapeno to taste. I didn't want the slaw to be very spicy so I only used a little bit.
How are do you dealing with holiday stress?