I’m enjoying my last day of this six week break from reality. I’ve done some laundry, worked on my tan, prepped some food for the rest of the week and of course relaxed in the couch waching Grey’s Anatomy. I think the worst part will be having to face morning traffic again, every day, for a longer distance than I’m used to. I used to have 30 minutes to work and now it’s 45 minutes, not that big of a difference – but I love my sleep. Fifteen to twenty minutes in the morning is a lot to me. But I am excited to get a new fresh start with more capacity than before. Yesterday I passed my final exam so I’m officially licensed! Yaay! To celebrate we drank champagne and had shrimp tacos – perfect timing for Taco Tuesday! I love tacos – both the ”Swedish” and Mexican kind 😉 We’ve learned that tacos can be so more than just ground beef spiced up with Santa Maria Taco Seasoning. You can basically make a tacos with anything topped with everything. We made the most amazing ones’ yesterday.

I marinated shrimp in garlic, parsley, olive oil, salt, pepper & cajun seasoning. Fried them up really quick. Then we build the tacos with shrimp, refried black beans, thinly shredded red cabbage, salsa verde, pickled red onion, mango salsa, sour cream, melted cheese dip, pico de gallo with diced tomatoes, cilantro and scallions, jalapeños and finally some fresh pressed lime.

Pickled red onions are so good and it’s really simple to make. You need:
1 medium red onion
1 teaspoon sugar (or more if you want them sweeter)
0,5 teaspoon salt
3/4 cup (1,8 dl) white wine vinegar

How to make it:
Slice the onion thinly. Mix salt and sugar in the vinegar in the container you will use to store the onions. Stir to dissolve. Place the onions in a sieve and place the sieve in the sink. Slowly pour boiling water over the onions and let them drain. Add the onions to the jar and stir jently to make sure every slice is covered. Store in the fridge for at least 30 minutes before use (the longer the better!). They will keep for several weeks.