I have been craving for tacos as if I am 6 months pregnant. Okay, maybe worse cause it was such a wicked craving as it specifically wanted fish tacos and we are talking about golden and crispy battered fish here.
Is it remotely possible to give this craving a pass?
No
Do you have a taco place nearby?
No
So the only solution to this is to whip up some yourself?
Like duh?
But I had no fish so I had to make do with shrimps. I kept the tacos really simple as I didn’t want to go to the supermarket to buy more ingredients simplicity is always the best right? But hey, these babies were perfect! IT was yummO with a big O!
Talking about a big “O”, Singapore is turning a big 5+“0” in two days and the government is giving us an extended weekend! Yup 2 days of public holidays, so that we can party from Friday to Monday before we hit back to work on Tuesday! This time, there would be no Monday blues for sure. Tuesday blues, I reckon that is gonna happen!
The 50-year mark is a profound milestone for our nation, as it is in the life of any human being. Happy Birthday Singapore! May we continue to stand united in our shared values and beliefs.
5 reasons as to why I am proud to be a Singaporean.
- Safety – At 1 am, I can still be on the streets, making my way home and yet I would still feel safe!
- Multi-racial harmony – Obviously things can never be 100% smooth sailing but the fact that most of us can live together peacefully, respect each other religions and visit each other during festivals, I think we have aced it.
- Good transport system – Fine, the MRT kinda screwed up recently but compared to other countries, we are blessed with better and much cleaner transport system for sure.
- Mother nature have been kind to us – The weather have been pretty hot lately but we are still lucky that we do not have to face extreme weathers. We are also lucky that we do not have to worry about natural disasters like most of our neighboring countries.
- Successful – Despite being small, Singapore is a successful country. Singapore may be the smallest country in Southeast Asia but it has emerged as one of the best places to live in Asia with a very high quality of living, education and health facilities.
Yes the expenses of living in Singapore are pretty high but there is a price to pay for quality I guess, so let’s count our blessings shall we? ♥
Moving back to these Delicious Shrimp Tacos with Lime Coleslaw, you start with a warm tortilla followed by some roughly chopped avocados. Crunchy cabbage is tossed with a zingy sauce seasoned with garlic and lime juice before topping with some shrimps that has a slight hint of spice, which actually compliments the cool creamy coleslaw very well. Little cilantro leaves that spells fresh is scattered all over the taco and a tiny weeny parmesan is crumbled on top to give it that extra flavor. You obviously have to drizzle the remaining sauce over your tacos as you drop a few more leaves of cilantro, because it is prettier that way. Oh and that wedge of lime, squeezed over the top! A squeeze of lime is very important when it comes to this taco and I can not express as to how important it is and of course the best part of eating a taco is to fold it up and try to fit it in your mouth. Like the WHOLE thing!
Sigh! This Delicious Shrimp Tacos with Lime Coleslaw is too delicious. I am craving for tacos again. I think I might just make this again very soon. Do four days of holidays equal to four nights of tacos? I say, bring it on people!
- 2 tablespoon oil
- ¼ cup water
- ½ cup sour cream
- 2 tablespoon tartar sauce
- ½ cup cilantro leaves, chopped
- 2 cloves garlic
- ½ teaspoon salt
- Juice of 1 lime
- 1 jalapeno, chopped
- 500g shrimps, peeled and deveined
- ¼ cup green onions, chopped
- ½ teaspoon cayenne powder
- ¼ tsp garlic powder
- Salt to taste
- 3 cups shredded green cabbage
- 4 small corn tortillas
- 2 avocados, cubed
- Parmesan and additional cilantro for topping
- Lime wedges
- Blend all the sauce ingredients, (except for the cilantro and jalapeno) in a food processor.
- Taste and adjust as needed. Mix in the cilantro and jalapeno
- Heat 1 tablespoon of oil in a frying pan. Add the shrimp to the hot pan and saute for 2 minutes.
- Add the cayenne, salt and garlic powder and cook until the shrimp are cooked through.
- Toss half of the sauce with the cabbage and onions.
- Warm the tortillas and top half an avocado on a tortilla, place spoonfuls of coleslaw and top with a few pieces of shrimp.
- Sprinkle some Parmesan, cilantro and drizzle more sauce over the tacos.
Sedapnyer maya. Besok ummi nak cuba.
Hi, I just made these and they were a big hit! I’ll be making them again but would like to know how many calories each taco has.and the nutrition facts if possible. I didn’t use the avocado this time.
Thank you