In the St. Patty's Day spirit and fresh from an early night off work, I whipped up a majority green taco buffet Tuesday night. Chopped jalapenos, fresh cilantro, avocado, cabbage, chopped onion and the cherry on top: sour cream with garlic, cilantro and lime sauce. The prawns (protein; read: vehicle) were simply sauteed in garlic, cilantro and paprika.Note: the sour cream sauce gets better and better the longer its flavors have a chance to meld!
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