Por Que No inspired creation - Tacos!

ON THE MENU: Chipotle pesto shrimp tacos on a bed of spring greens, topped with orange peppers, mango salsa, yogurt dill (sub for sour cream), and cotija cheese (mexican), all wrapped up in corn tortillas. For refreshments - homemade bubbly water and cranberry juice.

LOGISTICS:

Por Que No = our favorite taqueria in town and our first food stop when we return to PDX! Known for its long lines, funky decor, and tiny tacos bursting with flavor. Ali can often be found there scarfing down their discounted tacos for happy hour on Tuesday nights! An all-around favorite dish is their shrimp tacos which are sprinkled with a pineapple salsa and cilantro. Since Ali is off in Hawaii, Ashley and Maddie were stuck fending for themselves on this mission.

We were trapped indoors, comparing rainy portland to Ali's sunny island weather :(

(at least one of us found some sun!)

yummy!

Tacos:

- frozen shrimp : steamed on stove top

- chipotle pesto purchased at farmers market from (Pesto Outside the Box) used to marinate chopped shrimp

- thinly sliced orange peppers

- mango salsa: one large mango chopped, handfull of diced scallions, and lemon and lime juice to taste ( we tried it with grapefruit juice which was yummy but we concluded that the simpler the better)

- Nancy's nonfat plain yogurt swirled with a pinch of dried dill and salt & pepper (a healthy alternative to sour cream)

- mixed spring greens from the farmer's market (including ashley's favorite ARUGULA!!)

- crumbled cotija cheese (mexican)

Refreshments:

- soda water

- cranberry juice

- lemon slice to look pretty

FLOOR TALK:

- Maddie's spontaneous early departure to new jersey to see her boyfriend BEN for 3 weeks :( we'll miss you!

- We resorted to the kitchen floor for our lunch because the table was covered with clothes soon to be packed for her trip.

- Evening plans: evolution class and yoga at the MAC followed by the steam room!