Hi guys! Last night I made some Shrimp Tacos that were so fresh and good I keep yelling “Cantina!” to my boyfriend as I cooked them, because I felt that I could have passed them as traditional Mexican food. These Shrimp Tacos that are so fresh, you’ll think you caught the shrimp in the seas of Mexico yourself and cooked them up in a little Cantina by the seashore. You get my drift.
I had a bag of frozen shrimp so I threw them into a strainer and let them defrost by running hot water over them. I cooked about 30 shrimp because I know my boyfriend loves shrimp and I wanted leftovers for lunch.
While these were defrosting I made the marinade for them which was super simple because it was just olive oil (I was in a pinch and substituted canola oil), cumin, garlic, and salt. I will link the original recipe here for all the specific measurements. Whenever I’m cooking something for the first time I look over the ingredients but I’ve been cooking long enough that I know what I like and usually how much to add the flavor I’m looking for.
Side story: My grandma is the best cook ever. She literally will whip up homemade bread before a meal like it’s no big deal and then bake a fresh pie while you’re still recovering from the bread food coma. Simply put: lady knows how to cook. So growing up I’d always ask her how much of something I should put in and she’d always say “Oh I just eyeball it” or “Just enough for taste.” Little me was like “WHAT DOES THAT MEAN!?” I was always so frustrated because I wanted numbers and measurements! Now I understand what she meant and that you start to cook long enough and often enough that you know what you like and what will work for you. So that being said, when you see recipes from me, most often there will be an original recipe I got the initial idea from (shout out to Pinterest). Then from there I usually tweak it myself so I will let you know what I added more of, less of, or skipped (or added) entirely.
Ok back to the Cantina recipe. I mixed the shrimp in with the marinade and the original recipe calls for 1 clove of garlic. No no no. In my house we use ALL THE GARLIC! I think I chopped up 6 or 7 cloves for my 30 shrimp. I cook with garlic almost daily. It’s my go to ingredient in almost any dinner I make and if you could be addicted to the scent then send me to rehab. So there’s a new thing you learned about me, Garlic is my go to girl.
I stuck the shrimp in the fridge to let it marinade while I made some Guacamole. Again, the original recipe calls for sliced avocado but I really was craving guacamole so I decided to make that. Cue the garlic chopper. I cut up about 3 garlic cloves, squeezed a lime, chopped up a handful of fresh cilantro, and mashed a full avocado into the ingredients and ta-da homemade guac!
Ok next we’re diving into the cilantro lime sauce that really made this a Cantina recipe. I’ve never made a cilantro lime sauce before, so for this part I followed the recipe exactly. You throw together sour cream, cumin, fresh cilantro, and the juice from one lime. Again, for exact measurements click here! I mixed the sauce together and let it refrigerate. This is such a great recipe but honestly after eating, I realized the cilantro lime sauce had just a little bit too much lime for me. My boyfriend and I agreed that next time we’d probably only use half of a lime for it. Again, just my taste buds. You do you, if you love lime!
Next I chopped up some lettuce and pulled out the tortillas. Simple enough!
Time to get to what we’ve been waiting for, the smell of delicious shrimp cooking! I turned the stove on high, dumped the shrimp and marinade in, and let it cook. It smelled so good! You know why? Garlic.
That took maybe 5-7 minutes to get all the way heated up and then I transferred them to a bowl. I love make a “serve yourself” bar whenever we do tacos or nachos of any kind. So I set out the cilantro lime sauce, the shrimp, lettuce, avocados, and tortillas and went head first into this delicious recipe!
The best thing about cooking is that it’s really just being creative! Find out what flavors you like and how they match up with other flavors. From there you have countless options when you’re making your food. I love cooking at home because I like being creative and I really think cooking does that, and I love knowing exactly what goes into my food and in turn, my body. So what do you like to cook? How do you get creative with your food? What would you add to these cantina shrimp heaven tacos? Let me know down below, and thanks for hanging out with me!