Shrimp Tacos with Lime Crema
My niece sent me a picture the other day of her 7 month-old baby Thalia eating in her high chair. Was all that mush food? Why was it spread all over the surface of the high chair? And what was that on the floor? The rest of her food? Perhaps there was more on the floor than on her high chair. And oh, is that the dog on the floor lapping up the food? And am I seeing Thalia throwing food down to the dog? Some of it landed on his back!
That brings me to the five second rule. She’s not far away from Cheerios or pieces of hot dog set on her tray. When my nieces were babies that’s what their mom fed them at breakfast and lunch. When they babies flipped that solid food on the floor it was picked up and put back on the high chair tray.
Is that a good idea? Is the five second rule a real thing? Here’s what the scientists have to say:
Read the full column at PlanZDiet.com
Shrimp Tacos with Lime Crema
These taste so fresh! They remind me of the best tacos I had in Cancun.
Servings: Makes 8 tacos
Ingredients:
For the filling:
1 lb of shrimp. Any size will do but I try to buy the bigger shrimp (medium to large). If you don’t want to work much you can buy them peeled and deveined. Then all you have to do is pull off the tails. Otherwise you’ll need to peel them, devein them, pull the tails and then rinse. Pat dry before cooking.
1 tsp of minced garlic (jar garlic will work)
Grated sea salt and pepper to taste
A dusting of cayenne (optional)
1 Tbl of olive oil
8 low carb taco tortillas or shells. I used 6-inch flour tortillas but if you like corn, you can use corn tortillas. They make lots of low carb versions now.
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