 Today I'm making some shrimp tacos and I'm using ingredients that I already have in my kitchen so I'm not running out to the store and you can do the same you know you can improvise with this recipe quite a bit. I'm using of course frozen shrimp that I have we're going to marinate it with some wonderful spices. I also have some zucchini and some shredded carrots which I'm going to you know grill up and just get a nice crispy edge on them make it taste wonderful and then I'm going to add some sort of coleslaw kind of dish. I have some butter lettuce with some radicchio in it so I'm going to chop that up add a nice creamy dressing to that to add to it finish it off with some cheese and we're good to go it's nice and healthy and it's absolutely delicious. I'm rocking Robin and I'm going to show you how to do it right after our chef joke. All right so here's our first chef joke of the day the second one will be a little bit later. So what does a chicken taco say? Guac guac. All right so we're going to start off with our shrimp I have a wild caught. I like to use wild caught because well it's just a little bit I think healthier. So I've got some really large ones here these are 13 to 15 count. So for me I'm just making two tacos and I'm going to use three of these because they're so large. So the directions say to just run some cold water over them for about five to seven minutes until they fall out and then we'll peel them and then we'll start our marinade. Now that the shrimp is peeled and ready to go I'm going to make our marinade so I'm going to add some olive oil to this bowl here a couple of tablespoons you know this just varies depending on how much you're making. What I'm using is Tabasco sauce with the chipotle flavor here. I really like this it works great if you don't have it you don't have to use it you can use your favorite and I'm going to add about a I don't know probably a teaspoon of this this gives it a nice little heat and smoky flavor you could also sub in like a chipotle chili powder. Now I like to use ground ancho chili powder so that's what I'm going to add to this because it has a nice mild sort of smoky flavor as well I think it goes well so we'll put a little bit of that in there now we've got to have some fresh garlic because that really makes things taste amazing so I'm going to add some of that and like I said earlier feel free to add any other spices that you like ground cumin is a nice addition you know peppers nice onion powder works all right this so that's our garlic and I'm going to add some lemon juice to this this is from my tree out in the back add about a tablespoon to that and then give this a nice stir before you add the shrimp and I'll place the shrimp in there and these don't have to marinate you know for that long really I mean I did it for like you know 20 minutes and that was great you can go up to say an hour if you want to you know you plan ahead and you you know you get your shrimp thawed out and then you just toss it into your marinade and that's ready to go now it's time to work on our coleslaw dressing so I'm going to be using some of this primal kitchen mayonnaise that's avocado based it's made out of avocados and so it's much healthier for you so we're going to take like a couple of tablespoons of mayo and place it into our bowl now I'm going to add a little bit of sour cream again this is optional you could add yogurt if you want or you could just do the mayo only don't you love this guys this is a this is like toothpaste in a tube only it's sour cream and so I'm just going to add a little bit to that and you can get the you know the written recipe down below in the description of this video be sure and check it out down there you can see that all right so we need to add a little bit of zip to this and so I'm going to add some apple cider vinegar that's going to give it some tartness and we can adjust this as we go we might need a little more mayo we want it the right you know thickness we're just going to play here guys garlic powder can't have too much of that we're going to add some more of that lemon juice a little bit of that and I'm going to add the zest I love to use the zest don't go too deep here just a little swipe across get the oils not the bitter part so just do a swipe and this adds some really nice flavor here and like I said these are Meyer lemons and they came out of my yard and they are fabulous they're really good now we're going to add just a pinch of salt to this now because we have our acid with the lemon and the apple cider vinegar we need to balance that out with a little bit of sweetness and so I'm using what I have here is a select quality crown maple syrup this is bourbon barrel aged and it is delicious I got it at Costco and it's really worth trying it's a little more expensive but I think it's really really good it has a great flavor and then let's just give this a stir now we'll give this a taste and see what we need to add I think I need a touch more salt and I think a little more lemon juice and that's ready to go and to finish up our little coleslaw dish I've got my butter lettuce with the radicchio here and I'm just going to throw a little bit on my board and we want to cut this up so that it fits in the taco easily now if you're using coleslaw you know then you wouldn't have to do that so it just depends on what you have so I'm going to place that into my bowl here and then I'm going to add the dressing just enough to you know coat it so that looks nicely coated and I'm going to place this in the fridge and keep it nice and chilled until we're ready to serve it up all right the last thing I need to prepare is my organic zucchini remember we talked about using a few extra vegetables and I also have my shredded carrots but you can see that those are already cut up so I don't have to worry about that that's a nice little you know thing to use so that you can save some time so I'm just going to cut this up into into chunks all right we're ready to head over to the stove and start cooking up our tacos but before we do I want to share with you chef joke number two are you ready all right did you hear about the new quesadilla joke never mind it's too cheesy all right we're going to start cooking our veggies this is a cast iron pan which is what you would like to use that's the ideal pan you can see it's already smoking so it's hot and I want it to be hot so I'm going to add a little bit of olive oil to this let that heat up and then we're going to toss in you hear the sizzle I'm going to toss these in and cook these for about five minutes or so I'm going to add a little bit of salt and garlic powder just because I like I like it and we're just going to stir fry these until they get a little bit of a crispy edge on them so our zucchini's done I'm just going to place it in a bowl right back here and then I'm going to cook the shrimp in the same pan all right our pan is still smoking hot I turned it down a bit I'm going to add a little bit of olive oil to it and we're going to cook these shrimp like a minute to a minute and a half not very long because this pan is hot and we don't want to overcook these so probably a minute half maybe two at the most so here we go we're going to lay these right in there all right time to flip these over now I like to look right in here and see that these look like these are done so I'm going to take the shrimp and I'm going to cut them up just because that's what I want to do but you can leave them whole if you want to but I think the bite-sized pieces work well I'm using corn tortillas for my tacos you can use the small flour ones if you like I have my tortilla oven here and I'm going to place a couple of my corn tortillas in it pop it in the microwave for about 35 40 seconds and they will come out nice and tender and hot here's our hot hot tortillas I think you can see that they are steaming hot I'm going to start off with a little bit of our salad in the bottom and then I'm going to add my grilled shrimp look at that and then our grilled veggies on top this is so delicious guys and then I finish it off with just a light sprinkle of cheese you could do whatever you want if you want to do more sour cream on top you could you could do avocado slices chunks guacamole you know whatever you want my mouth is salivating I can't wait to dig in because I know how good these are and I think you guys really have to try them all right they're gonna be messy but that's okay it's worth it these are so delicious you can taste the heat you know not too much but I definitely can taste the heat in the shrimp and of course the coleslaw everything together all the flavors the grilled veggies man it's awesome I tell you what I've got a guacamole recipe that would be just fantastic with this I'm going to leave a link for you right over here go ahead and click that make my guacamole recipe and add it to this it's going to take it over the top thank you so much for watching don't forget to subscribe to my channel smash the like button for me so that other people can enjoy these recipes as well it really does help and we'll see you next time thanks again for watching