In honor of Cinco de Mayo, we decided to make a new favorite; an easy, healthy, weeknight meal: shrimp tacos and homemade guacamole. It also gave me an excuse to make another batch of Sangria Roja. Ok, so this Sangria is not exactly a Mexican recipe, but it seems to go well with tonight’s cuisine!
Homemade Guacamole
Living in Southern California has definitely given us a taste for Mexican food, especially with fresh ingredients like local, ripe avocados. And living near a great fish market, El Pescador, leaves us no excuse for not enjoying fresh, local seafood. Eating local, seasonal and healthy food is not hard, it just takes a willingness to try new things and go with what is fresh. It doesn’t have to be Cinco de Mayo to enjoy this menu, assemble these simple ingredients any week night and turn your Pandora radio to the Mana station, pour a glass of Sangria and sit back and enjoy. Salud!
Simple, Healthy and Delicious
Click “more” to see the recipes and more photos:
Shrimp Tacos (servings:2)
Ingredients
1/4 cup sour cream 1 1/2 tbsp mayo 1 1/2 tbsp milk 1/4 tsp ground cumin3 tbsp unsalted butter, melted 1 clove garlic, chopped 3/4 lb shrimp, peeled and deveined 2 limes quartered 1/4 tsp kosher salt 6 6-inch corn tortillas (we usually use 2 tortillas per taco, it helps to absorb the juices)
1 1/2 cups shredded cabbage Green or Red Salsa
Loading the skewers with shrimp
Preparation (about 30 minutes)
In a small bowl, whisk together the sour cream, mayo, milk, cumin; cover and refrigerate until ready to serve. In a small bowl, combine the butter and garlic. I usually add a little pepper into the garlic butter mixture as well (optional). Preheat the grill. Place the shrimp and lime wedges on wooden skewers (pre-soak them in water for at least 3o minutes or use metal skewers – which I reccomend). Tip: Skewer your shrimp twice, once through the tail and then through the head; so that they lie flat on the grill and don’t spin on the skewer. Brush the shrimp with the garlic butter mixture. Grill the shrimp until they are cooked through and the limes are browned, about 3 minutes per side.
Transfer to a plate (cuidado: be careful, use oven mitts if you use metal skewers!) and season the shrimp with the salt.. Grill or broil the tortillas until warmed, about 30 seconds per side. Place them between clean towels or use aluminum foil to keep them warm. To serve, divide the shrimp among the tortillas, and top each with the chopped cabbage, sour cream mixture, and salsa. The lime wedges can be served on the side. Enjoy!
Salud!
Homemade Guacamole
Ingredients
2 large ripe avocados 1 large ripe tomato, chopped 1 garlic clove, minced 2 tbsp (or more) of fresh squeezed lime juice 1/4 tsp (more or less) Tabasco sauce Salt and Pepper to taste
Fresh Ingredients Make All the Difference
Preparation (about 10 minutes)
Coarsely mash the avocados in a bowl, leaving a few small lumps. Stir in the tomato and garlic (and 2 tbsp chopped cilantro if desired). Add the lime juice, Tabasco sauce and mix gently. Season with salt and pepper. Press a sheet of plastic wrap directly onto the surface of the guacamole and chill until serving time. Tip: Air is the enemy, be sure to tightly press the plastic wrap onto the guacamole to prevent it from browning. Some people like to also add back in the pit of the avocado to prevent browning as well; but air is really the main element to fight. To serve, place on the table along side tortilla chips and as an optional topping for the shrimp tacos.
Sangria Roja
click here to read the entire post and recipe
Sangria Roja
Domestic Nest
Happy Find
Happy Find, pursuing the art of craftiness
Heather Ivy Designs
Megan Just
Rustic Rooster Interiors
Stephen’s Website
The Animal Rescue Site
This Week For Dinner
Looks so delicious! I just reviewed a whole book of guacamole recipes, but, in my opinion, the very best is the simple type with just avocado and salt, possibly red onion, lime, and tomato.