Cilantro Lime Shrimp Tacos

I have been amateurly photographing the food I cook and eat for years, and although I do think I have an eye for certain things, my perspective in design and photography completely shifted after meeting Miss J. Stofsick. She is the queen of contagious laughs, the record of continuous sneezes, and the best capturer of candid moments. Even though she seems like just a sweet southern gal, her strength and power carrying massive cameras is incomparable. 

We have spent countless hours daydreaming about things to create in the kitchen, to then turn into visual magic, and this day we finally did. We were craving tacos, and as you might have guessed, the offer of this Mexican deliciousness in Italy is limited. Fortunately enough, the availability of a craving does not stop two women like us:

Determined. To. Get. What. They. Want.

Back then, Miss J preferred flour over corn tortillas (don't worry, the corn queen helped her change her mind with that) so, made them happen. Bare in mind, I only had experience with corn dough, so playing with flour for tacos was a new thing for both. After conducting some research on flour tacos, and what to stuff them with, I discovered that their softer texture and weaker flavor than corn tortillas enables you to be extra extra with toppings. 

So, imagine telling human that thrives on being extra in the kitchen, to be "extra extra". 

We decided on Cilantro Lime Shrimp flour tacos with tangy and crunchy coleslaw over a creamy guacamole. 

Jacks had set out our homemade studio with her special lights, with a baby pink cardboard that would work as the background and a rock-like mate rectangle that we used as a plate to contrast the colors of the food. 

The result were fun, funky, vibrant, and scrumptious! Check them out below!