A Weekend Getaway…(plus a cat)

“This is a wonderful day. I’ve never seen this one before”
–Maya Lou Angela

Hello, sweet friend…

It’s so nice to see you today!

Living in the Pacific Northwest has many perks…

one being the opportunity for backyard getaways…

That being said Joe & I recently returned from a mini road trip to Bend, Oregon…

an adorable mountain town located on the eastern edge of the Cascades along the Deschutes River…

Our hotel was in the Old Mill District…

and allowed pets so we decided to bring our kitty Anastasia.

The Old Mill District also has a variety of shops & restaurants …

making this for the perfect getaway!

👩‍🍳

What’s Cooking…

After returning home from our get-away (and seeing all the fun restaurants) I felt inspired to experiment with tacos…these shrimp/slaw tacos wrapped in a fresh tortilla and squeezed with a little lime juice are fantastic and quick to prepare!

Shrimp Tacos

Ingredients

• 1 lb raw shrimp peeled & deveined
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 3 cups shredded cabbage
• 1/2 small bunch cilantro finely chopped
• Oil for frying
• Ground pepper to taste
• 9 corn (or four) tortillas

Shrimp Taco Sauce

• 1/2 cup plain yogurt
• 1/4 cup mayo (I use veganaise)
• 1 lime (juice of)
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground pepper to taste

Instructions

• In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.

1. In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
   

• 
  Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.

• In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos.
  

• Stir gently.
  

• To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula.
  

• Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce.
  

• Serve immediately