[1 - 1] hey what's up guys today I'm going to
[1 - 3] show you how to make a delicious tasting
[3 - 5] shrimp taco in only about 25 minutes
[5 - 7] start to finish how am I going to prove
[7 - 10] it well my wife Lauren is helping me
[10 - 12] film and she's gonna start a timer right
[12 - 13] now and we're gonna do this thing live
[13 - 16] let's get started so I'm gonna First
[16 - 20] grab some shrimp
[23 - 23] I've got a 5160 shrimp here this is a
[23 - 25] two pound bag but I'm only gonna thaw
[25 - 27] like a pound and a half of it I'm gonna
[27 - 29] do that in the sink under some cold
[30 - 32] running water because I wanted to prove
[32 - 34] to you guys that
[34 - 37] this bag is really hard to open that
[37 - 39] this recipe could be made with no like
[39 - 42] foresight you don't need to plan ahead
[42 - 44] to get the shrimp properly thawed you
[44 - 45] can do it in about five minutes in the
[45 - 47] sink so a pound and a half of this 5160
[47 - 49] going into my sink in my salad spinner
[49 - 51] and then I'm just going to run cold
[51 - 52] water over it for five minutes or so
[52 - 55] enough for about six tacos right yeah
[55 - 58] each Taco needs two to three ounces of
[58 - 60] shrimp and once the strong these shrimp
[60 - 62] are cooked down and thawed they're going
[62 - 64] to lose a lot of water so they're going
[64 - 65] to lose some weight starting with a
[65 - 66] pound and a half make sure that we have
[66 - 69] plenty of shrimp in the taco next while
[69 - 71] that thaws I'm going to make some
[71 - 74] crunchy slaw to put on top so for that
[74 - 76] I'll need a quarter of a head of a
[76 - 77] Cabbage I just cut out the core
[77 - 80] yesterday oh by the way full disclosure
[80 - 82] we filmed this video two times yesterday
[82 - 84] the first time I kind of screwed up the
[84 - 86] recipe and was a little bit grumpy on
[86 - 89] camera so we did it again and I didn't
[89 - 92] plug my microphone in so third time's
[92 - 95] the charm uh okay a quarter of a head of
[95 - 98] cabbage and a mandolin
[98 - 99] feel free to use a knife instead of a
[99 - 101] mandolin if you don't feel qualified
[101 - 103] here mandolins are kind of dangerous I'm
[103 - 105] not going to sugarcoat it
[105 - 109] um in the restaurant I cut myself many
[109 - 112] times badly with the mandolin and that's
[112 - 113] kind of the only way to learn
[113 - 115] unfortunately that's how you get
[115 - 117] qualified yeah yeah is through trial
[117 - 119] Through Fire and Blood baby another
[120 - 122] alternative would be to buy some of that
[122 - 124] pre-shredded cabbage mix from the
[124 - 125] grocery store
[125 - 126] that stuff's pretty good and it's going
[126 - 129] to be very similar to slicing it on a
[129 - 131] mandolin but the thing I don't love
[131 - 133] about that is that it's been sitting in
[133 - 134] a bag for a long time and it's kind of
[134 - 137] dry and it's not very juicy or fresh and
[137 - 139] it doesn't have that much flavor so it's
[139 - 141] more of like a textural thing
[141 - 146] okay so I've got maybe three cups ish of
[146 - 148] shredded cabbage here so I'm just gonna
[148 - 150] slide that off to the side real quick
[150 - 152] then I'm going to grab a large carrot
[152 - 155] and another specialty tool that makes
[155 - 157] weeknight cookery a lot more fun and
[157 - 160] easy a julienne peeler you can get this
[160 - 162] at the International Grocery Store
[162 - 164] or you can buy it on Amazon it's like
[165 - 167] six dollars and I've called it out in my
[167 - 168] videos a lot before it just makes
[168 - 171] shredding vegetables of any kind much
[173 - 175] easier so to do it I'll just go from the skinny
[175 - 178] so to do it I'll just go from the skinny end towards the fat end and zip it off
[178 - 179] just like I'm using a regular white
[179 - 182] peeler and you use the julienne peeler
[182 - 184] to peel the carrot before you started
[184 - 185] yeah that's another thing is like you
[185 - 186] don't need to get a peel or dirty you
[186 - 188] can just use the julienne peeler for
[188 - 190] that again a knife would totally work if
[190 - 192] you don't want to make another specialty
[192 - 194] tool dirty I know minimizing dishes is
[194 - 197] very important on a weeknight maybe
[197 - 199] sometimes I use a little bit too many
[199 - 201] dishes because I'm generally not the one
[201 - 203] who ends up having to clean up but you
[203 - 204] know if you're the cooker and the
[204 - 206] cleaner you got to think about this
[206 - 207] stuff so you could just julienne it with
[207 - 209] a knife but you would probably want to
[209 - 211] add like four to five minutes to the
[211 - 213] cook time just because even I as
[213 - 215] somebody who has julienne thousands of
[215 - 217] carrots in his life it's not the fastest
[217 - 219] process in the world so I'm just going
[221 - 223] I guess snack on this carrot
[223 - 227] and then um grab another veggie to cut
[227 - 230] up for my slaw real quick
[234 - 234] that's going to be one fresh jalapeno so
[234 - 236] I'll just cut off the stem real quick
[236 - 238] and then I'll cut off the sides into
[238 - 241] planks getting rid of as much of that
[241 - 244] pithy rib part as I can the parts kind
[244 - 246] of watery and it's a little bit too
[248 - 250] spicy depending on the jalapeno do you have a
[250 - 251] depending on the jalapeno do you have a reason for cutting through the skin
[251 - 254] instead of the flesh uh just for me it's
[254 - 257] like the skin side facing up usually
[257 - 259] gives me a flatter thing to cut the pit
[259 - 261] side just lays flatter and my knife is
[261 - 262] sharp enough to cut through it if you
[262 - 263] have a Dull Knife you should probably be
[263 - 265] going inside to outside like the skin
[265 - 267] side should be touching your cutting
[267 - 269] board so once I've got these kind of
[269 - 271] rough Julie and I'll just cut them in
[271 - 273] half and now I've got three cups cabbage
[273 - 275] cup and a half of carrots and one
[275 - 277] jalapeno and then there's one last bit
[277 - 278] of knife work I'm gonna do before we
[278 - 280] move into dressing this which is
[280 - 282] grabbing a little bit of salt fresh
[282 - 284] cilantro and just tearing off a third of
[284 - 286] a bunch and then I'll just give that a
[286 - 288] really quick rustic chop this is going
[288 - 290] to help bring some freshness
[290 - 294] to the salad or slaw and just make the
[294 - 296] taco nice and fresh cilantro is a
[296 - 299] crucial move for that sort of like Baja
[299 - 302] style shrimp or fish taco and it's going
[302 - 303] to pair really well with the green
[303 - 305] flavor of the jalapeno
[305 - 308] so rustic chop this is weeknight cookery
[308 - 310] so it's not about making it perfect or
[310 - 312] beautiful everything's cut up I'm just
[312 - 316] going to scoot it real quick into a bowl
[316 - 318] and then we're going to dress it up and
[318 - 320] we're at about six minutes on the timer
[320 - 323] not bad you know even if you're slow at
[323 - 325] cutting stuff and you're doing it all by
[325 - 327] hand I can't see it taking longer than
[327 - 329] 10 minutes to get to this point okay
[329 - 331] everything's in the bowl so the way
[331 - 333] we're going to season this is very
[333 - 335] simple we're going to give it a nice
[335 - 337] strong pinch of salt don't be shy on
[337 - 338] that that's going to season everything
[338 - 340] up make it taste good but it's also
[340 - 341] going to draw out some moisture that
[341 - 343] keeps these tacos from being overly
[343 - 345] juicy then I'm going to add
[345 - 347] about a tablespoon of honey or agave
[347 - 349] syrup would probably work a little bit
[349 - 351] better it's a little thinner and mixes
[351 - 352] like when I go to mix this I'm going to
[352 - 355] get honey all over myself and then I've
[355 - 357] got one whole lime
[357 - 359] it feels like a pretty juicy lime and
[359 - 361] that's good because we definitely want
[361 - 366] this to be a acid forward slaw this this
[366 - 368] slaw is going to pretty much carry the
[368 - 370] acidity for the entire taco
[370 - 373] so one whole lime and then
[373 - 375] you know to keep my hands kind of clean
[375 - 380] I think I'll go tongs here and just toss
[380 - 384] coat okay and once that's all tossed
[384 - 385] together of course I want to give it a
[388 - 390] okay maybe a little bit more honey it's a
[390 - 393] maybe a little bit more honey it's a little sour
[393 - 394] so that's like a tablespoon and a
[394 - 396] teaspoon in total I'll just mix that
[396 - 397] together real quick you want to make
[397 - 399] sure that the salt
[399 - 401] sour and sweet are all in balance on
[401 - 403] something like this a lot of people
[403 - 407] can't identify when things are too tart
[407 - 409] and then they don't like it and they
[409 - 410] can't really say why so just keep that
[410 - 411] in mind when you're tasting and
[411 - 414] developing your Palette too sour can
[414 - 415] make put you in a bad mood but you're
[415 - 417] not really like sure why so usually it's
[417 - 420] a little bit more sugar okay so that's
[420 - 422] looking good we got a lot of nice fresh
[422 - 424] herb and jalapeno flavor it's also going
[424 - 425] to bring a lot of texture to this Taco
[425 - 428] so I'm going to set this aside and then
[428 - 431] make two quick condiments while we're
[431 - 432] waiting for that shrimp to finish
[432 - 434] thawing out I'll just grab a medium Bowl
[434 - 437] here and then two
[437 - 439] ripe avocados we're going to make
[439 - 443] something that I call weekday guac which
[443 - 446] is not exactly guacamole
[446 - 449] it's basically just seasoned up avocado
[450 - 452] paste it's a good way to get something that
[452 - 454] it's a good way to get something that feels like guacamole it has the spirit
[454 - 458] of guacamole but it's way faster to make
[459 - 461] and serves its purpose
[461 - 463] serves its purpose it's going to bring a little bit of a
[463 - 467] creamy texture to the taco and once we
[467 - 468] get it all seasoned up it's going to be
[468 - 470] very delicious and you won't even know
[470 - 473] that it's not like true guac once I've
[473 - 476] got two nice creamy ripe avocados in my
[476 - 478] Bowl here oh I've got guaca I've got
[478 - 481] avocado on my sock on the sock yeah guac
[481 - 489] on the sock dude
[492 - 492] so strong pinch of salt
[492 - 495] then we're going to grab another lime
[495 - 501] cut it in half and then add in the juice
[501 - 503] one whole lime would be way too sour I'm
[503 - 504] actually gonna hold a little bit back
[504 - 506] here it's probably for two medium large
[506 - 508] ripe avocados it's probably like a
[508 - 511] tablespoon of lime juice be careful a
[511 - 513] little bit too much sour again can bum
[513 - 517] you out okay one large garlic clove and
[517 - 519] like I've said in videos past for
[519 - 521] weeknight cooking man just buy peeled
[521 - 523] garlic you're probably gonna throw some
[523 - 525] away it'll get moldy in your fridge the
[525 - 527] package that comes from the store has
[527 - 529] way too much garlic in it for like a
[529 - 530] family using garlic so just save
[531 - 532] yourself the 10 minutes getting your
[532 - 534] board all sticky and papery during the
[534 - 536] week trying to peel garlic is a bummer
[536 - 538] and it adds like five minutes to a 25
[538 - 540] minute recipe that is an outrageous
[540 - 542] amount of extra time for something as
[542 - 544] simple as garlic so that's just my
[544 - 548] opinion that's me guys okay so one large
[548 - 550] garlic clove goes in
[550 - 553] then to approximate the two other fresh
[553 - 554] things that we would normally add to
[554 - 558] guacamole I'm going to add in some onion
[558 - 561] powder maybe like a half a teaspoon or a
[561 - 563] quarter of a teaspoon not a lot
[563 - 565] it's going to approximate the fresh
[565 - 566] onion and then a little bit of chili
[566 - 569] flake that's going to kind of you know
[569 - 571] give it the whisper of jalapeno fresh
[571 - 574] jalapeno and then now it's just a fork
[574 - 578] and a mash to make seasoned avocado
[578 - 582] paste or guac I've seen you use dried
[582 - 584] garlic in this recipe in the past why do
[585 - 586] you choose fresh this time well I'm
[586 - 589] going to be using fresh garlic for the
[589 - 592] next condiment and my garlic press is
[592 - 594] already dirty so it just made sense to
[594 - 597] like use fresh for both but if you are
[597 - 600] just making the guac feel free to use
[600 - 602] dried garlic that's what we do on
[602 - 603] weeknights a lot of the time or if I'm
[603 - 605] making like a breakfast taco that has
[605 - 608] this mirrored smashed avocado on it
[608 - 610] onion powder garlic powder plus like you
[610 - 612] don't really want to start your day with
[612 - 613] a bunch of fresh garlic it's going to
[613 - 616] give you dragon breath okay
[616 - 619] it's all mashed up so a quick taste
[620 - 622] salty in a good way
[622 - 624] bright with lemon
[624 - 625] and I really like the onion powder
[625 - 629] delicious okay 12 minutes we've got slaw
[629 - 632] made and guac so now one more condiment
[632 - 635] before we cook the shrimp but first let
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[704 - 706] Brian lacquerstrom we're gonna make a
[707 - 710] spicy garlic Mayo to put on top of this
[710 - 712] whole thing to make it a little bit more
[712 - 714] cravable bring some additional garlic
[714 - 716] flavor because why not
[716 - 718] and to make it kind of creamy I've got
[718 - 720] some nice tasting Mayo here this is
[720 - 722] Duke's real mayonnaise
[722 - 724] smooth and creamy
[724 - 725] I like this over a lot of the name brand
[725 - 728] mayonnaise's out there because
[728 - 730] it just tastes like the mayonnaise that
[730 - 731] you would make yourself or it's pretty
[731 - 735] close a lot of big names
[735 - 738] I got some chili flakes on that dude I'm
[738 - 740] good I can handle it a lot of the name
[742 - 744] all right I'm fine I need to get a
[744 - 746] little water now though okay a lot of
[746 - 747] the name brand mayonnaise is out there
[747 - 749] just have kind of an accurate oxidized
[750 - 751] flavor that I don't like and Dukes
[751 - 753] doesn't have that it's not we're not
[753 - 755] sponsored by them but I could endorse it
[755 - 758] so I've got about a half a cup maybe
[758 - 760] slightly more in a bowl next I'm gonna
[762 - 765] a couple teaspoons of sriracha
[765 - 767] let's call it a tablespoon and a half if
[767 - 768] you don't have Sriracha hot sauce would
[770 - 772] um save the lime because hot sauce is
[772 - 775] quite a bit more sour than sriracha okay
[775 - 776] so I'm going to take the other half lime
[776 - 779] from the guacamole here and add in
[781 - 784] maybe two teaspoons then I got my garlic
[784 - 786] press again and my pre-peeled garlic
[788 - 789] clove and I'm just gonna
[789 - 791] and I'm just gonna squirt that in real quick
[791 - 794] four ingredients very simple very fast
[795 - 796] and this goes good on more than just
[796 - 799] tacos any sort of craveable weeknight
[799 - 801] thing that you're making like this spicy
[801 - 804] mayo goes great on like a sushi inspired
[804 - 807] salad or like a Asian Rice Bowl it kind
[807 - 810] of gives you that like spicy tuna vibe
[810 - 813] next we need to grab a spoon
[813 - 815] to mix this all together
[815 - 817] a little goes a long way here you only
[819 - 822] a teaspoon and a half for each Taco this
[822 - 824] is just to make it fun yeah it brings a
[824 - 828] definitely like a high school like nacho
[828 - 829] cheese texture
[829 - 832] okay quick taste
[835 - 835] delicious a good amount of fresh garlic
[835 - 837] not too much a little bit spicy and the
[837 - 840] Mayo tastes good on its own so
[840 - 842] that's a huge point so we're right at
[842 - 844] about the 14 minute Mark and we've got
[844 - 846] our crunchy slaw made and both of our
[846 - 847] condiments the only thing that's left
[847 - 849] now is to warm up some tortillas and
[849 - 851] then cook the shrimp so I'm gonna head
[851 - 853] back over to the sink now to check on
[853 - 856] the shrimp and they've been in the cold
[856 - 859] water for 13 14 minutes and they are
[859 - 862] completely thawed they're good to go
[862 - 863] they really only take about five minutes
[863 - 865] you could have cooked these a lot sooner
[865 - 866] I put them in the salad spinner because
[866 - 869] it just allows the excessive moisture to
[869 - 870] drain away and keeps them from getting
[870 - 872] soggy once we cook them I'm going to set
[872 - 873] the shrimp aside real quick though and
[873 - 875] let them drain and we're going to
[875 - 880] quickly heat up some tortillas on the
[882 - 883] [Music] propane burner I'm gonna do the
[883 - 885] propane burner I'm gonna do the tortillas first because I want to use
[885 - 887] the same pan for these and the shrimp
[887 - 890] again weeknight cooking is about saving
[890 - 892] dishes and these go really fast I'm
[892 - 894] going with just like a basic six inch
[894 - 896] flour tortilla here because they're soft
[896 - 897] they've got a little bit of sweetness
[897 - 899] and for me a seafood Taco just goes on
[900 - 901] flour of course if you like corn
[901 - 904] definitely feel free to sub that I'm
[904 - 905] only going to be heating up three of
[905 - 906] these flower ones because Lauren's
[906 - 908] actually going to be getting her shrimp
[908 - 911] taco lunch on corn so I'm just going to
[911 - 912] throw in another couple of these for
[912 - 914] myself and I'll see you back here in
[914 - 917] like a minute one minute 37 seconds
[917 - 919] later so I've got three hot tortillas
[919 - 921] here and as they come off the pan I'm
[921 - 923] just throwing them into the tortilla
[923 - 925] warmer just keeps them fresh and floppy
[925 - 927] while I cook my shrimp definitely get
[927 - 928] one of these if you don't have one so
[928 - 930] we'll just set those aside and then grab
[930 - 934] my shrimp and a bowl to season them in I
[934 - 936] want to get the spices and salt and oil
[936 - 937] on the shrimp before I throw them in the
[937 - 939] pan because they're going to cook very
[939 - 942] quickly and if I spend time fooling
[942 - 943] around on getting the spaces together
[943 - 945] and all that stuff it's just going to be
[945 - 947] too long and the shrimp will be done by
[947 - 948] the time I get everything in the pan
[948 - 951] since these are only 5160s they're going
[951 - 953] to cook in like a minute and a half so
[953 - 955] I'm going to add in a good long squiggle
[957 - 959] a nice strong pinch of salt maybe a
[959 - 961] teaspoon maybe a little bit more then
[961 - 963] I'm going to grab some taco seasonings
[964 - 967] I've Got My Pan over medium
[967 - 969] ish heat here by the way I'm going to
[969 - 971] have a Sizzle on the shrimp when it goes
[971 - 972] in in just a second so I'm going to
[972 - 975] start with some regular paprika maybe a
[975 - 978] half a teaspoon we'll do the same for
[979 - 980] some chili powder
[981 - 983] chili powder and some cumin
[983 - 985] if you have like a taco seasoning packet
[985 - 987] hanging out in your cabinet somewhere
[987 - 989] feel free to use that we're just looking
[989 - 991] to add a little bit of zest a little bit
[991 - 993] of life to the shrimp and you know if
[993 - 996] you've got like Ortega brand powder it's
[996 - 998] going to be totally fine so onion powder
[999 - 1001] garlic powder to round it all out and
[1001 - 1002] these measurements don't have to be
[1002 - 1004] exact right you're just estimating keep
[1004 - 1008] it Breezy guys okay so I'm just going to
[1008 - 1010] give that a quick toss in a bowl that is
[1010 - 1012] slightly too small for this okay and
[1012 - 1014] once I've got these coated in oil salt
[1014 - 1016] and spices I'm going to drop one in real
[1016 - 1018] quick to see if it sizzles and it does
[1018 - 1020] so I'm going to hit the pan with just a
[1020 - 1022] little bit more oil to transfer that
[1022 - 1024] heat to the shrimp and then throw the
[1029 - 1029] I feel good about this heat level this
[1029 - 1031] is going to cook the shrimp in about two
[1031 - 1033] minutes so I'm just going to spread them out
[1033 - 1035] so I'm just going to spread them out into an even flat layer
[1035 - 1037] and let them cook on that first side
[1037 - 1039] for a minute or so
[1039 - 1040] what are you looking for to know when
[1040 - 1041] they're done
[1041 - 1044] well we don't want to go to that 100
[1044 - 1047] percent opaque quality in like a boiled
[1047 - 1048] shrimp because that would mean that
[1048 - 1051] they're going to carry over to like a
[1051 - 1053] very very well done that type of shrimp
[1053 - 1055] in this context is going to be rubbery
[1055 - 1058] and dry so we want to pull them just as
[1058 - 1060] like the corners and edges are starting
[1060 - 1062] to make that transfer to from the
[1062 - 1065] translucent to opaque again at medium
[1065 - 1067] heat for this amount of shrimp it takes
[1067 - 1068] about two minutes
[1068 - 1070] they are going to cook just a little bit
[1070 - 1072] more while that cooks on the first side
[1072 - 1074] I'm going to take my dirty shrimp bowl
[1074 - 1075] and just give it a quick rinse so I have
[1075 - 1077] a place to pull them and as an update
[1077 - 1079] we're at 19 minutes
[1079 - 1082] it's important to get the shrimp out of
[1082 - 1084] the pan as soon as they're cooked
[1084 - 1088] because again they're very small and too
[1088 - 1090] much heat is going to make them not very
[1090 - 1092] pleasant that's really the only bit of
[1092 - 1094] technical cookery in this whole dish
[1094 - 1096] it's very simple otherwise we just want
[1096 - 1097] to make sure that we're paying attention
[1097 - 1099] and getting the shrimp right so I've got
[1099 - 1100] a clean Bowl to land my shrimp on as
[1100 - 1102] soon as they're cooked and I can see
[1102 - 1103] that like the bottom sides of these
[1103 - 1104] shrimp are starting to make the
[1104 - 1108] transition from uh translucent to opaque
[1108 - 1108] so I'm just going to give the whole
[1108 - 1111] thing a quick toss and then spread it
[1111 - 1113] out in an even layer again if I see any
[1113 - 1115] shrimp that are like totally raw facing
[1115 - 1117] up I'll just come back and like flip
[1117 - 1118] those over real quick
[1118 - 1120] it's not too many this is looking pretty
[1120 - 1122] good after I flip it it's already about
[1122 - 1124] 60 percent of the way cooked so we're
[1124 - 1126] just going to give this another 30 or 40
[1126 - 1129] seconds while those cook I'm going to
[1129 - 1132] gather my toppings and slaw and
[1132 - 1134] everything and a plate to
[1134 - 1136] plate up these Tacos on
[1136 - 1138] real quick so it's been about two
[1138 - 1140] minutes so I'm gonna kill the heat
[1140 - 1144] taste the shrimp
[1150 - 1150] it's plum it's Snappy and it's like
[1150 - 1154] soft but in a good way so
[1154 - 1155] I'm just going to pull these off the
[1155 - 1157] heat real quick and throw them into my
[1157 - 1158] bowl they're just taco flavored shrimp
[1158 - 1161] very simple it's really to just have a
[1161 - 1162] taco filling there's a little bit of
[1162 - 1164] this shrimp juice in the pan here you
[1164 - 1166] could save that if you want to I'm not
[1166 - 1167] going to because it's going to make my
[1167 - 1169] tacos kind of wet and then when I go to
[1169 - 1171] take a bite all that shrimp juice is
[1171 - 1172] going to go down in my elbow and it's
[1172 - 1174] going to make a mess of like shrimp taco
[1174 - 1179] soup on my plate I hate that so 86
[1179 - 1180] shrimp juice
[1180 - 1181] cue all the people in the comments that
[1182 - 1183] are like that's perfectly good shrimp
[1183 - 1185] stock bro why did you get rid of that
[1188 - 1190] you suck okay we're looking good what's
[1190 - 1192] our time we're at 21 minutes right
[1192 - 1196] before Plato 21 minutes baby okay let's
[1196 - 1198] plate this thing up okay first thing
[1198 - 1200] down is going to be a hot and floppy
[1200 - 1203] flour tortilla then I'm gonna put down
[1203 - 1205] I don't know a heaping tablespoon maybe
[1205 - 1208] a little bit more of my guacamole
[1208 - 1210] in quotes I'll just give that a quick
[1210 - 1214] spread out then some shrimpies let's say
[1214 - 1216] eight or nine of these small guys you
[1216 - 1218] can see how much they shrunk from when
[1218 - 1219] they were frozen
[1219 - 1222] so I'll just sneak those on then a
[1222 - 1225] little bit of my nice fresh Jalapeno
[1225 - 1228] cilantro slaw I go heavy on that I like
[1228 - 1230] a lot of it it's going to bring some
[1230 - 1231] really beautiful acidity to this Taco
[1231 - 1235] then I snuck my spicy mayo into a
[1235 - 1236] squeezer because I'm a bad boy like that
[1236 - 1239] and I'll just top that like right on
[1239 - 1242] yeah generous bit of mayo earlier I was
[1242 - 1243] like you don't want to put too much
[1243 - 1245] because then it's like junk food but oh
[1245 - 1247] look at that dude that looks so sick
[1247 - 1250] okay now let's taste this thing ready
[1257 - 1260] mmm dude I love shrimp
[1260 - 1264] that's my line
[1267 - 1267] the thing that I love about this Taco is
[1267 - 1268] that there's multiple types of
[1268 - 1270] creaminess going on you got spicy garlic
[1270 - 1272] mayo and you got a little bit of
[1272 - 1274] guacamole that garlic Mayo is like junk
[1274 - 1277] food and you know yeah creams it up it
[1277 - 1280] makes this Taco very cravable uh anyways
[1280 - 1282] that taco took like 21 minutes from
[1282 - 1284] start to finish I hope you guys can have
[1284 - 1286] a similar experience and I hope you give
[1286 - 1288] it a try soon let me know down in the
[1288 - 1289] comments what you think about it and
[1289 - 1291] also if you like cravable delicious
[1291 - 1294] weeknight taco recipes check out this
[1294 - 1297] recipe for a weeknight Euro Taco it's
[1297 - 1298] very fresh it's very delicious and I
[1299 - 1301] hope you like it as always thank you so
[1301 - 1302] much for your time and attention thank
[1302 - 1304] you for sticking around at the end of
[1305 - 1309] and we'll see you next time bye