Spicy and Tangy Shrimp Tacos

Oh my goodness, I'm in love. I could eat these shrimp tacos every other day (to alternate with mom's salmon fish cakes). These are so nice and easy, delicious and you even feel like you are eating something healthy (it's seafood after all)! 

I started by making my new favorite slaw. I feel a bit guilty for cheating on our classic slaw but this one is just so good. The pioneer woman annoys me by constantly sucking in her neck and plastering on a smile but I must give her her due, this slaw is hum digity! Finely cut up some white cabbage and red cabbage. Then chop up a fresh Jalapeño and add everything to a bowl. In a separate bowl, mix up some milk, vinegar (I used white wine vinegar), mayo, salt and sugar and a pinch of cayenne. Drizzle the sauce over the cabbage mixture, add some cilantro and tada!

To make the cooling sauce, mix 1/4 cup sour cream, 2 tablespoons cilantro, 1/4 teaspoon cumin (I actually added more), juice and zest of one lime and a pinch of salt.

I bought some precooked king prawns and just normal shrimp and marinated them in some olive oil, minced garlic, cumin and hot chilli powder for 30 minutes. I then cooked them in a hot skillet for a few minutes to crisp them up. Meanwhile, I toasted the corn tortillas on the gas hob. 

Pile your tortilla high with shrimp, slaw, avocado, crumbled feta, cooling sauce and cilantro and tuck in.

Moroccan Honey Chicken

This is a Gusto meal that is quick, easy and tasty! I've become a big fan of ras el hangout (it's right up there with Harissa as far as spice addictions go). You can make it in 20 minutes and it claims to have 793 calories and 29g of fat per person (like we care, right?).  If I get my act together, I'm going to make it again this week.

For 2 people you need:

4 chicken thigh fillets

120g of cous cous

30g walnuts

1 - 2 Tbsp honey

1 chicken stock cube

120g natural yogurt

2 Tbsp tomato paste

80g green beans

1 Tbsp ras el hanout 

Olive oil

Boil kettle/water. Toast walnuts over medium heat until toasted (3 minutes). Cool them on a chopping board and chop coarsely.

Slice chicken into thin strips and add to pan on medium high heat with the honey. Cook until starting to caramelise (4 minutes).

Dissolve 1/2 stock cube with 200 ml boiled water. Add cous cous and cover.

Stir the tomato paste, ras el hanout and 1 Tbsp olive oil into the chicken. Crumble in the remaining 1/2 stock cube and add 350ml boiled water, cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low and cook for 5 minutes.

Trim the green beans and cut them in half and add to the pan, season and cook without lid for 3 minutes.

Fluff the cous cous and add some oil (I prefer sesame oil). Season.

Serve chicken over cous cous topped with walnuts and a dollop of yogurt*

*note - to try and avoid dairy, I once used goats milk yogurt..... Ewwwww. It tasted like I was eating in a barn. Would not suggest it!