[3 - 3] hi I'm Alessandra Chu though now you may
[3 - 6] remember me from when I was 11 years old
[6 - 8] competing on Food Network's Rachael vs.
[8 - 11] guy kids cook-off or when I was 15 and I
[11 - 13] won guy's grocery games
[13 - 16] so now I'm 19 years old I'm a sophomore
[16 - 18] in college and I've got a lot to share
[18 - 21] with you guys this series is all about
[21 - 23] exploring quick healthy and delicious
[23 - 26] recipes that you can make for yourself
[26 - 28] while you're at school college is a fun
[28 - 31] and exciting time filled with learning
[31 - 33] new things meeting new people and really
[33 - 36] finding out who you are and where you
[36 - 38] fit in in the world now all of that
[38 - 40] mixed with having to cook for yourself
[40 - 43] can seem overwhelming and a daunting
[43 - 45] task for this reason lots of students
[45 - 48] resort to eating fast food which is high
[48 - 51] in sugar and fat this bad habit is
[51 - 53] exactly one of the reasons that college
[53 - 56] students are so susceptible to getting
[56 - 59] sick what if cooking a delicious and
[59 - 61] healthy inexpensive meal could be easily
[61 - 64] done well that's what I'm here for and
[64 - 67] that's what I'm going to show you today
[75 - 78] [Music] today we're going to be making chili
[78 - 82] today we're going to be making chili lime cilantro shrimp Tucker I to make
[82 - 85] this dish in 30 minutes which leaves me
[85 - 87] time to get right back to my important
[87 - 89] college work you know like binge
[89 - 91] watching Netflix until 12 a.m. and then
[91 - 93] starting the five page paper I have due
[93 - 96] tomorrow for this dish you're gonna need
[96 - 98] the following ingredients whole-wheat
[98 - 101] tortillas fresh cilantro frozen shrimp
[101 - 105] zero fat Greek yogurt chili powder honey
[105 - 108] olive oil salt pepper tomatoes red onion
[108 - 112] avocado and lives you can also find the
[112 - 114] full list of ingredients and recipe
[114 - 116] below in the description the first thing
[116 - 118] we have to do for this recipe is to
[118 - 120] marinate the shrimp the reason I do this
[120 - 122] first is so that it can get all the
[122 - 123] flavor we'll we're preparing everything
[123 - 126] else that we need for the dish nowadays
[126 - 129] most fish is flash-frozen on the very
[129 - 132] boat it's caught on by freezing it at
[132 - 134] its peak of freshness you're able to
[134 - 136] preserve the flavor the texture and the
[136 - 139] nutrition to deal with the frozen shrimp
[139 - 140] the first thing you're gonna do is
[140 - 141] you're gonna want to take
[141 - 143] room-temperature water and have to
[143 - 146] shrimp soaking in it for a while to get
[146 - 147] it to defrost but for the marinade I'm
[147 - 150] gonna be using limes cilantro chili
[150 - 152] powder and honey you're gonna want to
[152 - 154] mix it all together and put it in the
[154 - 156] fridge to chill out while you get
[156 - 160] everything else ready the next part of
[160 - 162] this dish is creating a guacamole to go
[162 - 165] on top of the tacos I love guacamole
[165 - 168] because guacamole involves avocados and
[168 - 173] if you know me you know I love avocados
[181 - 183] [Music] aside from the cute appearance of these
[183 - 186] aside from the cute appearance of these lovely little fruits they're incredibly
[186 - 188] nutrient dense packed with essential
[188 - 191] vitamins and omega-3 fatty acids the
[191 - 193] first thing you want to do is cut the
[193 - 196] avocado lengthwise next you're gonna
[196 - 197] want to remove the pit from the avocado
[197 - 200] now be careful doing that now the way
[200 - 202] that I like to remove the meat from the
[202 - 204] skin is cutting it in quarters and
[204 - 206] peeling it back this way the skin on the
[206 - 208] outside stays nice and smooth without
[208 - 211] any blemishes next you're gonna cut the
[211 - 214] avocado lengthwise and then again in
[214 - 219] cubes and then add it into your bowl
[221 - 221] next I'm gonna grab a red onion and a
[221 - 223] tomato and dice them up and add them in
[223 - 226] with the avocados after peeling the
[226 - 227] outer layer we're gonna use the same
[227 - 229] technique cutting lengthwise and then in
[229 - 235] a dice these onions have me crying more
[235 - 239] than when I watch a star is born' add
[239 - 241] them in the bowl and do the same with
[241 - 244] the tomatoes and add those as well now
[244 - 246] I'm gonna add the juice of half of a
[246 - 248] lime a little bit of salt and pepper a
[248 - 250] little bit of chopped cilantro and the
[250 - 253] guac is good to go I like my block a
[253 - 255] little chunky so for me this is perfect
[255 - 258] let's give it a little taste and see if
[258 - 259] we need to tweak it by adding any more
[259 - 265] salt and pepper
[269 - 269] I love guacamole so much so before I
[269 - 271] make the crema I'm gonna preheat my oven
[271 - 274] to 350 degrees this way it has time to
[274 - 276] get hot before I place my tortillas in
[276 - 278] aluminum foil and put them in the oven
[278 - 282] so they get nice and warm and toasty now
[282 - 284] we're gonna make our healthy crema the
[284 - 286] first thing we need is half of a single
[286 - 289] serving of zero fat Greek yogurt next
[289 - 291] we're gonna add one teaspoon of honey
[291 - 294] some chili powder and the juice of half
[294 - 300] of a lime and then mix it all together
[304 - 304] while our tortillas get nice and toasty
[304 - 306] we can finally start working on the
[306 - 308] shrimp so I'm gonna go over to the stove
[308 - 310] and we're gonna heat up these babies set
[310 - 312] the heat to medium-high add a little bit
[312 - 315] of olive oil and wait for it to get nice
[315 - 317] and hot before I add the shrimp you're
[317 - 319] gonna add all of your shrimp and cook
[319 - 322] them for about two minutes on each side
[322 - 324] honestly you just have to keep a good
[324 - 326] eye out for them depending on the heat
[326 - 328] level of your specific stove because you
[328 - 343] don't want to overcook the shrimp
[345 - 345] once the shrimp start becoming okay
[345 - 347] that's when you know it's time to flip
[347 - 357] them over to the other side to thicken
[357 - 359] the sauce without overcooking the shrimp
[359 - 361] bring all the shrimp on one side and
[361 - 362] tilt the pan so that just the sauce is
[362 - 365] on the heat once that's done take all
[365 - 367] the shrimp off the pan and then pour the
[367 - 369] sauce over them keeping them nice and
[369 - 372] juicy by the time the shrimp we're done
[372 - 374] your tortillas are definitely ready to
[374 - 381] come join the party check these out nice
[381 - 386] and steep just perfect all the
[386 - 392] components for the tacos are ready to go
[394 - 394] now you get su my favorite part
[394 - 397] we had to assemble the tacos so you're
[397 - 399] going to take one of the tortillas and
[399 - 400] put them right in the middle of your
[400 - 405] plate right now next I'm going to add a
[405 - 408] few shrimp onto each taco
[408 - 419] a little bit of my guacamole with my
[419 - 421] lovely avocados whoops there goes a
[421 - 430] tomato right on top add a little dollop
[430 - 441] of Samana a little bit more of a
[441 - 446] sprinkle of some fresh cilantro look at
[446 - 448] these beauties they're my little taco
[448 - 452] children and I love them so much now I
[452 - 454] will eat you taco children and I won't
[454 - 457] feel bad cuz you look delicious and I'm
[457 - 483] hungry time to taste the hmm
[483 - 486] hmm no I'm getting the nice little kick of
[486 - 489] the chilly fresh lime and cilantro a
[489 - 493] little bit of the crema fresh shrimp
[493 - 496] this is absolutely delicious like I
[496 - 499] literally will run out of my classes and
[499 - 501] come home and make this again maybe
[501 - 503] tomorrow and the next day and the next
[503 - 505] day and the next I am going to delete
[505 - 518] this bori bori everybody this is one of
[518 - 520] my roommates Lauri you need to taste
[520 - 521] this taco I'm feeling like in the
[521 - 526] Shannon oh yeah get over here and dig in
[526 - 540] roll it up and go in college student
[540 - 546] tested approved you gotta try it try it
[548 - 548] thank you guys all so much for watching
[548 - 551] I hope that you go home and you try this
[551 - 555] recipe and if you do tag me please
[555 - 556] I want to see how it comes out and I
[556 - 558] want to know how you enjoyed it also
[558 - 561] follow me on instagram at Alessandra to
[561 - 564] fo the names below and I hope to see you