How To Make The Perfect Shrimp Tacos


1 lb. shrimp, peeled & deveined

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/8 teaspoon sea salt

1 red pepper, julienned

1 yellow pepper, julienned

1 tablespoon olive oil

salt to season

10–12 butter lettuce leaves

3/4 cup diced mango

3/4 cup diced avocado

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

1/2 lime, juiced

sriracha, for serving (optional)


-Preheat grill to medium high heat, about 375–400 degrees F.

-To a small bowl add diced mango, avocado, red onion, cilantro and lime juice. Gently stir ingredients together until everything is mixed. Set aside.

-To small bowl add chili powder smoked paprika, cumin, garlic powder and 1/8 teaspoon of salt. Mix together.

-Season the prepared shrimp with the spice blend. Set aside.

-Season julienned peppers with olive oil and salt. Toss to coat.

-Spray grill pan with cooking spray. Add prepared peppers. Grill for 4-5 minutes until peppers are slightly charred. Remove from grill and place in a large bowl.

-Next, add seasoned shrimp to the grill pan. Grill for 2-3 minutes per side, until they are pink and slightly charred. Remove from grill and place in the large bowl with the peppers. Gently toss to mix everything together.

-For each taco, add 2-3 butter lettuce leaves to a plate. Top with a few spoonfuls of the shrimp and pepper mixture. Top with mango avocado salsa and a drizzle of sriracha (optional). Serve immediately. Be sure to check out Totrestaurant.

The Best Buttermilk Pancakes From Scratch

There are few things more delicious than a stack of freshly made pancakes, and this buttermilk pancake recipe is the best of the best. These pancakes are light and fluffy, with just the right amount of sweetness. You can also use Totrestaurant to stay update about more recepis. And they’re so easy to make, you’ll want to make them every weekend!

To start, you’ll need:

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tablespoons unsalted butter, melted

1 egg

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, and egg. Add the wet ingredients to the dry ingredients, and mix until just combined.

Let the batter rest for a few minutes while you heat up a griddle or frying pan over medium heat. When the pan is hot, add a little butter or cooking spray. Scoop 1/4 cup batter onto the pan for each pancake, and cook for 1-2 minutes per side, until golden brown.

There are pancake recipes a-plenty on the internet, but this is the one you need if you’re looking for the best buttermilk pancakes from scratch. These pancakes are light, fluffy and totally delicious – everything a pancake should be. And, they’re really easy to make too!


1 cup (250ml) buttermilk

1 egg

1/4 cup (60g) melted butter

1 cup (140g) self-raising flour


Combine the buttermilk, egg and melted butter in a jug and whisk until combined.

Add the self-raising flour to a large bowl and make a well in the centre. Pour in the wet ingredients and gently stir until just combined.

Heat a large frying pan over medium heat and grease with a little butter. Scoop 1/4 cup (60ml) batter into the pan and cook for 1-2 minutes each side or until golden. Repeat with the remaining batter.

Serve the pancakes warm, topped with your favourite toppings. We love fresh berries and a drizzle of maple syrup. Enjoy!